Ribollita

For Ribollita, cut white beans, kale or savoy cabbage, carrots, onion and tomatoes into convenient pieces.

In a pot, warm a little fat or liquid and gently cook carrots and onion for 3-5 minutes.

Add stale bread, white beans, kale or savoy cabbage and carrots and pour in olive oil.

Bring to a boil, reduce the heat, and cook until the firmest components are tender.

At the end, stir in olive oil, then season with salt and pepper.

Serve the soup at the right temperature: hot for hearty soups or well chilled for cold soups.