Ribollita Toscana (Tuscan Ribollita)

Instructions

1. Wash the vegetables and the cabbage. Remove the whitest parts of the stems, then slice the leaves into strips. Chop the onion, carrot, celery and tomatoes and set aside.
2. Sauté the chopped onion, carrot and celery together with the quartered tomatoes in a pan with 1 tablespoon of olive oil for a couple of minutes. Add the cabbage and season with salt, pepper and sage. Cover the vegetables with warm water and bring to a boil. Cook for 30 minutes over low heat.
3. Add the cannellini beans to the pot and continue cooking for 20 minutes.
4. Place the diced bread at the bottom of a terracotta pot and cover with the still-hot bean and cabbage soup. Let it cool for a few minutes and serve with a drizzle of raw olive oil.

Note: To reduce the salt content of the recipe, rinse canned beans thoroughly under running water and choose low-salt bread, such as traditional Tuscan bread.