Ribollita

1/2 of a Savoy cabbage
1 bunch of kale
250 g cannellini beans
4 potatoes
60 g carrots
tomato puree
1 red onion
150 g day-old wood-oven baked bread
extra virgin olive oil
2 l vegetable broth
salt and pepper to taste.

Soak the beans in cold water overnight.
The next morning, drain them, put them in a pot full of cold water along with a few sage leaves and cook them for a couple of hours or until tender but not mushy.

In the meantime, wash and strip the kale: using a knife, remove all of the central rib, the hardest part that includes the stem and goes to the top of the leaf.
Chop it into small pieces and wash it well. Prepare a finely chopped mixture of celery and onion and fry it in a pan with the oil.
After a few minutes add the diced potatoes and the tomato puree. Add in the kale.
Salt and pepper to taste and add the broth. Continue cooking for about 30 minutes and a little before cooking is finished, add half of the beans pureed and the other half whole.
Flavour with fresh thyme and let it be absorbed for a couple of minutes.

Dish the Tuscan Ribollita onto the plates and serve with the slices of day-old bread.