Name: Ribollita
Yield: 8 Servings
Ingredients: 13 cups (or more) water, divided; 1 1/4 cups dried cannellini (white kidney beans; about 8 ounces); 12 large fresh sage leaves; 8 garlic cloves; 5 sliced, 3 chopped; 2 teaspoons (or more) fine sea salt, divided; 2 teaspoons (or more) fine sea salt, divided; 6 tablespoons extra-virgin olive oil, divided, plus additional for drizzling; 1 large onion, chopped; 2 large celery stalks, diced; 1 medium carrot, chopped; 1 large unpeeled Yukon Gold potato, scrubbed, cut into 1/2-inch cubes; 1 small fennel bulb, trimmed, quartered through core, sliced crosswise; 1 large pinch of dried thyme; 1 small bunch black kale, cut crosswise into 1-inch ribbons (about 6 cups); 1 small bunch green chard (about 4 large leaves), center stem removed, cut crosswise into 1-inch-wide ribbons (about 6 cups); 4 cups thinly sliced savoy cabbage; 5 large plum tomatoes, chopped; 1 2-inch square Parmesan cheese rind; Pinch of dried crushed red pepper; 2 cups (or more) Light Vegetable Broth or good quality canned vegetable broth (such as Swanson); 6 1/2-inch-thick slices country white bread, coarsely torn with crusts

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