Winter Ribollita

A "leftovers" meal. This recipe is from the book "Under the Tuscan Sun." The vegetables listed below are just suggestions.

• Ready In: 5 hrs 30 mins
• Serves: 15

Ingredients

• 1  lb white beans
•  spices
• 2  onions, diced
• 6  carrots, diced
• 4  celery ribs, diced
•  cabbage or  chard leaves, diced
• 4 -5  garlic cloves, coarsley chopped
• 5  large tomatoes, diced
•  fresh parsley, minced
•  old  bread

Directions

1. Rinse the white beans and place in a stock pot.
2. Cover with water, bring to a boil, then remove from heat and let them sit for a couple hours.
3. If water had boiled down add more so beans are covered again, add seasonings and simmer until barely done.
4. Saute onions and carrots in olive oil for several minutes and add celery, chard, and garlic. Add more oil if needed and cook 10 minutes.
5. Add tomatoes, beans, and a heel of parmigiano, if available.
6. Add enough stock to cover, bring to a boil and simmer 1 hour. Remove from heat.
7. Add bread and let rest for several hours.
8. Reheat and add parsley. Pour into bowls and top with grated parmigiano if desired.