Ribollita (Tuscan Vegetable Soup)

Ribollita literally means "re-boiled." It usually consists of leftovers that are reheated with the addition of beans. In Tuscany, olive oil is served as a condiment to be poured into the soup at the table.

1/2 cup dried cannellini beans
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 leek, chopped
3 tomatoes, peeled and chopped
3 cloves garlic
2 cups diced zucchini
1/4 pound green beans, topped, tailed
    and cut into short pieces
6 slices white bread
1 pound green cabbage, sliced
Olive oil
Water
Salt, to taste
Pepper, to taste

Begin preparation the day before you plan to serve the soup. Put dried beans in a pan with 1 1/2 pints of cold water and bring to boil. Turn off heat and leave beans to soak for 1 hour. Heat some olive oil in a large pan and add garlic, onion, carrot, celery and leek and saut