3 ribollita vegetable and bread soup Recipes

borlotti beans or other small dried bean of choice, soaked for 4 hours, chicken stock, garlic, crushed, onions, 1/2 peeled, 1 1/2 chopped, salt and freshly ground black pepper, thick peasant style bread, cut into coarse cubes or torn into pieces, evoo , plus some for drizzling at the table, carrots, chopped, ribs celery with leafy tops, chopped, crushed red pepper flakes , 1/3 palmful, fresh bay leaf, herb bundle of fresh parsley , sage, thyme and rosemary, dry white wine, tuscan kale (also known as lacinato or dinosaur) or swiss chard, stemmed and chopped, (about 12 oz trimmed greens), savoy cabbage, cored and chopped , about 2 to 3 cups, a few grates of nutmeg, tomato puree or passata, parmigiano-reggiano rind, plus freshly grated to pass at table, white or red onion, finely chopped

olive oil, red onion, diced, carrots, diced, stalk celery, diced, potatoes, diced, zucchini, diced, leek, sliced, water, swiss chard, chopped, head savoy cabbage, quartered, cored and shredded, kale, shredded, cannellini beans, drained and rinsed, salt and ground black pepper to taste, tomato puree, day-old bread