Ribollita is a Tuscan poor mans soup made throughout the countryside in winters with whatever is leftover in the fridge.
Mash ¾ of the beans. Leave ¼ of the beans whole. Set aside
Chop the onion, celery, carrot and garlic
Cut the potatoes into small cubes
Slice the cabbage and Swiss chard very thin
In a large pot, sauté chopped carrot, onion, celery and garlic in olive oil a large pot until golden.
Add remaining ingredients
Add about a cup of water.
When water is almost evaporated, add the mashed beans and whole beans.
Add the tomato sauce, salt and pepper.
Cook for a couple of hours. Add chicken stock. About ¼ cup at the time to prevent sticking and to maintain thick consistency.
To serve: place a slice of day old bread at the bottom of the bowl. Pour soup over the bread and let the bread soften in the soup.