Ribollita ‘Da Delfina Recipe

Ingredients

• 1 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
• 2 cups yellow Spanish onion, cut into a large dice
• 1 cup rutabaga, peeled and cut into a large dice
• 1 cup carrot, cut into a large dice
• 1 cup butternut squash, cut into a large dice
• 1 cup fennel, cut into a large dice
• 4 teaspoons kosher salt
• 3 cups packed savoy cabbage or Napa cabbage, chopped coarsely
• 3 cups packed cavolo nero, stemmed and chopped coarsely
• 3 cups canned whole peeled tomatoes, preferably San Marzano
• 1 or 2 Parmigiano-Reggiano rinds
• 1 cup water
• 1/2 pound stale, crustless bread, broken up into small chunks
• Finishing-quality extra-virgin olive oil, for drizzling
• Wedge of Parmigiano-Reggiano, for grating

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