1 tuscan kale or, if you don find it a lacinato kale a half savoy cabbage 4-5 po tatoes 1-2 carrots

celery 5 tomatoes, not too big a little bit of tomato puree 1 onion circa 400 g of white beans 2 zucchini bread, something like the one we at e in florence would be the best choice salt pepper good olive oil first cut all the stuff then put the small cutted onion in a pot with a little b it of oil, like for browning them, but just heat them up a bit, without making t hem brown. then put the chopped tomatoes and cook for about 5 minutes (with the lid on) then put the celery and the carrot and wait till they look quite cooked then put the potatoes (in small dices) the pepper, if you want even some sage, i f needed put some water in after 7-10 min put the savoy cabbage (chopped) when t he savoy cabbege becomes quite soft put the tuscan kale (chopped) (without the h ard central part of the leaf) then put a half of the beans, with their water the n the zucchini(chopped) then the tomato pureewhen you're almost ready put the ot her half of the beans AFTER HAVING SIEVED THEM when everything is cooked just put the ribollita on the top of the HARD (use an oven) bread. then you put it away and, after the bread has absorbed the water, y ou can just stir it and make it hot every time you want to eat it, it's going to last a lot in the fridge and it's amazing