Traditional Tuscan Ribollita recipe #1

Ingredients

• 250 g (1 cup) cannellini beans (dried or canned; soak and cook if using dried)
• 2 tbsp olive oil
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1 small Savoy cabbage (or Tuscan kale), shredded
• 2 medium potatoes, peeled and diced
• 400 g (14 oz) canned diced tomatoes (or fresh, peeled and chopped)
• 5 slices of stale bread (preferably crusty and unsalted)
• 1 liter (4 cups) vegetable broth
• 50 g (½ cup) grated Parmesan cheese
• Salt
• black pepper
• Fresh rosemary or thyme, for garnish
• Extra virgin olive oil, for drizzling