A Super Tuscan classic soup, part of the cooking legacy of the region.
Soak the beans the night before in order to cook them the next morning. Cook them for about an hour.
Cut finely the leek, carrot, celery, onion, and the garlic. Brown them in a pan with some olive oil.
In a different pan cook all the rest of the vegetables with some olive oil.
After few minutes mix all together in the same saucepan adding the salt, some pepper, the beans with some of its cooking water.
Leave to cook for quite a while, like two hours under low heat. Add the toasted bread at the end to serve it .
Tradition want Ribollita to taste at its peak the following day. To be re-heated on the stove. You can use canned beans. Do not exceed on tomatoes as the soup should not be bright red.
