1. Dice the onion, carrots and celery small and finely chop the garlic; cube the potatoes and courgette, cut the thick central vein out of the cabbage leaves and shred the leaves.
2. In a large saucepan, cook the onion, carrots and celery gently in the olive oil for 10 minutes, then add the garlic and thyme and fry for 1 minute.
3. Add the potatoes, courgette, cabbage and the peeled tomatoes crushed by hand, pour in the stock and simmer covered for 30 minutes.
4. Mash half the rinsed beans with a fork and add them to the soup with the whole beans; simmer for another 15 minutes and season with salt and pepper.
5. Layer the stale (1-2 day old) bread slices in a deep dish, alternating with the soup; cool quickly in small portions, refrigerate within two hours and let it rest there until the next day at the latest, then return to the pan, bring slowly back to the boil and stir into a thick soup a spoon can stand in.
6. Serve in bowls with a generous drizzle of extra virgin olive oil.
Tip: "Ribollita" means "reboiled": it's best the next day, reheated; the original uses Tuscan black kale (cavolo nero), for which Savoy cabbage is a good substitute.
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