Ribollita
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, peeled and chopped
- 1 bunch broccoli rabe, cut into 1-inch pieces
- 1 cup dried white beans, soaked overnight
- 4 sprigs fresh thyme
- One 14.5-ounce can whole tomatoes in juice, crushed with hands
- 4 thick slices country bread, toasted if desired
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