Ribollita from Twelve: A Tuscan Cookbook by Tessa Kiros

Ingredients

• 300 g (10½-oz) dried cannellini (or other white) beans, soaked overnight
• ½-small red dried chilli, crumbled
• 1 tablespoon tomato paste (purée)
• 250 g (9 oz) white, country-style bread, cut into 5 mm (¼-in) slices
• extra virgin olive oil, to serve
• 5 tablespoons olive oil
• 2 medium red onions, peeled and finely chopped
• 2 stalks celery, trimmed and finely chopped
• 500 g (1 lb 2 oz) silverbeet (Swiss chard), washed, trimmed and finely sliced
• 800 g (1 lb 12 oz) cavolo nero, washed, trimmed and finely sliced