Winter Ribollita

Directions

1. 1
   Rinse the white beans and place in a stock pot.
2. 2
   Cover with water, bring to a boil, then remove from heat and let them sit for a couple hours.
3. 3
   If water had boiled down add more so beans are covered again, add seasonings and simmer until barely done.
4. 4
   Saute onions and carrots in olive oil for several minutes and add celery, chard, and garlic. Add more oil if needed and cook 10 minutes.
5. 5
   Add tomatoes, beans, and a heel of parmigiano, if available.
6. 6
   Add enough stock to cover, bring to a boil and simmer 1 hour. Remove from heat.
7. 7
   Add bread and let rest for several hours.
8. 8
   Reheat and add parsley. Pour into bowls and top with grated parmigiano if desired.