Ribollita (Tuscan Minestrone) Recipe - Food.com

Ingredients

• 8 ounces dried great northern beans (1 cup) or 8 ounces dried cannellini beans (1 cup)
• 3 tablespoons olive oil, plus extra for garnish
• 1 cup chopped onion
• 1/2 cup chopped leek, white and light green parts only
• 1/2 cup diced carrot (1/2-inch dice)
• 1/2 cup diced celery (1/2-inch dice)
• 1 tablespoon minced garlic
• 1 teaspoon crushed dried rosemary
• 1 (14 1/2 ounce) can diced tomatoes, with juices
• 8 -10 ounces savoy cabbage, halved, cored, cut into 1/4-inch wide strips (to make 2 1/2 to 3 cups)
• 1 1/2 tablespoons kosher salt, plus more if needed
• 8 ounces russet potatoes or 8 ounces yukon gold potatoes, peeled and cut into 1/2-inch dice
• 8 ounces zucchini, halved lengthwise and cut into 1/2-inch thick slices
• 6 ounces swiss chard, stems removed and leaves cut into 1/2-inch thick strips (to make 2 cups)
• 8 slices day-old Italian bread, such as ciabatta (1/2-inch thick slices)
• 1 -2 whole garlic clove, peeled and halved
• 1 cup grated parmigiano-reggiano cheese, for garnish