Ribollita (Tuscan Bread and Bean Soup)

Dice 1 onion, 1 carrot, and 80 g celery into small even pieces.

Cut 250 g cabbage and 200 g tomato into bite-size pieces so they soften at a similar pace in the pot.

Warm 2 tablespoons olive oil in a heavy pot over medium heat.

Add the onion, carrot, and celery, then cook about 6 minutes, stirring often, until the onion looks translucent and the vegetables smell sweet, not browned.

Add the cabbage and tomato, keeping the heat at medium.

Cook about 7 minutes, stirring from the bottom, until the cabbage loses about half its volume and the tomato releases enough juice to moisten the vegetables.

Add 400 g cannellini beans and 900 ml vegetable stock.

Once the soup reaches a boil, lower to gentle heat, leave the lid slightly ajar, and simmer 25 minutes so the beans thicken the broth without scorching.

Tear 150 g stale baguette into bite-size pieces and stir it into the pot.

Simmer on low heat for 10 more minutes, stirring more often once the bread absorbs broth, until the soup looks thick and spoonable.

Season with salt and pepper after the bread has thickened the soup, then turn off the heat and rest 5 minutes to settle the texture. Serve warm with a light final drizzle of olive oil.