Ribollita (Tuscan Bread Soup)

Note: You should sort and rinse the beans the night before. Then cover them with water and let them sit and soak overnight.

The next day: Drain the soaked beans. Add them to a large stock pot along with 1 diced onion, thyme, and the 6 cups broth. Simmer, partially covered, for 1 hour or until the beans are tender.

Put a dash of oil into a saute pan and heat the pan over medium heat. Put the leek and the remaining onion into the olive oil and saute until the onions become slightly translucent. Add the garlic, crushed red pepper flakes, carrots, potato and the can of tomatoes and stir to combine. Add this into the pot of cooked beans. Add additional hot water to cover the veggies, if needed. Continue simmering until the carrots and potatoes are tender.

Meanwhile, chop the stale bread into cubes, coat them in 3 tablespoons of olive oil and toast them in a skillet set over medium heat. Stir and continue cooking until they are nicely browned.

When the potatoes are tender, add the chopped spinach, bread cubes, and basil. Season with salt and pepper to taste.

Allow the bread to soak in the soup until it breaks down. Then you are ready to serve!