Tuscan ribollita

Ingredients:

• 3 x 340g cans of cannellini beans
• 0.5 cup extra-virgin olive oil, divided
• 220 g smoked ham or prosciutto
• 3 cloves garlic, minced, + 1 whole clove
• 6 tbsp of water
• 1 sprig of fresh thyme
• 1 sprig of fresh rosemary
• 1 leek, white and light green parts only, washed and thinly sliced
• 1 onion, chopped
• 1 carrot, finely diced
• 1 stalk of celery, finely diced
• 2 bay leaves
• 450 g chopped Tuscan black kale
• 220 g finely chopped Chinese cabbage
• 3/4 cup tomato puree
• 6 slices Italian bread, 1 cm thick.
• Freshly grated parmesan

Preparation:

1. Preheat oven to 190°C.
2. Drain the beans in a colander and rinse gently under cold water. Brown the ham in 3 tablespoons of oil, then turn over and add 1 crushed garlic clove. Add 3 cups of cold water and the beans, bring to a boil, and simmer for 30 minutes. Add sprigs of thyme and rosemary.
3. Add 1/4 cup oil and the remaining minced garlic to the soup pot. Fry until lightly browned, then add the leek, carrot, celery, and bay leaf. Cook for 8 minutes over medium heat until softened. Add the cabbage and cook for 5 minutes. Add the remaining 3 cups water and the tomato puree. Cook for 20 minutes. Stir everything into the beans and continue cooking for another 20 minutes. Remove the ham. Once cool, shred it and return it to the soup.
4. Place the bread in the oven to lightly toast. Remove from the oven and rub with a clove of garlic. Drizzle with the remaining olive oil. When the soup is ready, bring it back to a simmer and add the bread. Stir. Serve drizzled with olive oil and sprinkled with Parmesan.