Ribollita

For 4 people: 8 slices of Tuscan bread and roasted-150 g dried white beans (or a box of those already cooked)-1/2 cabbage or Kale-2 onions-2 stalks of celery-2 carrots-2 cloves of garlic-parsley-olive oil-salt-1/2 liters of water

Let them soak the beans for several hours, then rinse them and cook them for about 70-80 minutes. Alternatively you can also use canned ones, which are already cooked.
Meanwhile, thinly slice the cabbage, diced carrot and celery and chopped onions and garlic.
Put a little oil in a large frying pan and fry the chopped garlic and onion.
Add the carrots, celery and cabbage and cook over fairly low for half an hour.
Put 2 cups of water in a saucepan and bring to a boil.
Using a mixer, blend 3/4 of the beans, taking the others aside.
Place the pureed beans into boiling water, add stewed vegetables and season with salt.
Add the remaining whole beans and cook for a few minutes.
Place a few slices of toasted Tuscan bread and flat on the bottom of caiscun (ideal are earthenware bowls) and pour the hot soup, seasoning it with a drizzle of olive oil and the chopped parsley.