Ribollita

Ribollita is a typical tuscan "poor dish", once very common. Now it's a kind of speciality you can find in the menu restaurants.
In the past it was common to prepare a big amount of this soup, in order to last a few days (this is the reason why it was called "ribollita" that means "boiled again"). Indeed once that the soup was prepared - in the typical clay pot - was heated the day aftyer in the oven covered with a layer of very thin slices of onion.

Ingredients: Tuscan bread (unsalted), fresh "cannellini" beans, chard fresh, a bunch of back cabbage, savoy cabbage, carrots, potatoes, stalks celery, a spoon of tomato sauce, red tomatoes, thymus, onion, garlic, salt and pepper

Directions:
Cut the vegetables in small pieces; boile the "cannellini" beans and mash them with their cooking water. Leave some of them a side: fry them with the onion and the oil.
When the onion is bleached, add the tomatoes and a spoon of tomatoe sauce. Cook them on a medium heat and after a few minutes add the mashed beans and the entire ones. Mix and add all the other vegetables. Salt and pepper to taste, then add the thyme. Simmer for 2 hours after adding 6 ladles of water. The soup is served on a bed of at least 2 slices of toasted bread and rubbed previously with garlic.