Zuppa di Fagioli (Tuscan Bean Soup)

This bean soup, a version of the famous 'ribolita' (meaning re-boiled), may well have an even longer history than Brunello wine, and is best made the day before.

2 lb 2 oz/1kg fresh cannelli (small haricot) beans or 14 1/2 oz/420 g dried ones, soaked overnight
3-4 ripe tomatoes, peeled, seeded, and mashed
2 sticks celery, finely chopped
2 carrots, finely chopped
2 leeks, finely chopped
11 oz/300G cavolo nero (tuscan black cabbage) or you can substitute swiss chard, spinach beet or any dark green cabbage
7 oz/200 G savoy cabbage (sauteed separately & kept for topping)
2 cloves garlic, crushed
2 sprigs fresh thyme
6-8 T olive oil
stock
salt & pepper
6 pieces hard stale bread

Boild the beans in plenty of water until slightly softened. Cover, leave for an hour & drain. Sieve 3/4 into an equal amount of fresh water & reserve the rest. Put the oil in a large saucepan & cook the carrots, celery & leeks. When soft, add the tomatoes, garlic & thyme. After 5 minutes add the cabbage, salt & pepper. Cook about 10 minutes & add the bean puree and the bean water. Cook slowly for an hour, adding tepid water if the soup becomes too solid, although it should be fairly thick. About 5-10 minutes before end of cooking, stir in the whole beans to heat through & ladle some of the hot soup over the bread in each bowl. Serve with cooked cabbage on top, and a bowl of sliced red or spring onions and a jug of good green olive oil.