Italian ribollita | Clara Le

Ingredients

• ½ lb. dried cannellini beans (1 ⅓ cups)
• ⅓ cup side-virgin olive oil
• ½ onion
• 1 carrot
• 1 celery stalk
• 1 garlic clove
• 2-3 thyme sprigs (leaves only)
• 1 tsp salt
• 1 potato, medium sized
• ½ lb. lacinato kale (roughly a bunch)
• ½ head Savoy cabbage (about ¾ lb.)
• ⅓ lb. Swiss chard
• 1 tbsp tomato paste (or ⅓ cup of canned diced tomatoes or 1 fresh tomato)
• ½ lb. whole wheat, rustic, stale bread
• To taste, freshly ground black pepper