Zuppa Toscana

Rinse the Dried Cannellini Beans and place them in a large bowl; cover with cold Water by several inches and soak overnight. (For a quick soak: bring to a boil for 2 minutes, remove from heat and let sit 1 hour, then drain.)

Transfer the drained beans to a pot, cover with fresh Water by about 2 inches, bring to a gentle simmer and cook until tender, 45–90 minutes depending on bean age; skim any foam and drain, reserving some of the cooking liquid.

Heat 2–3 tablespoons Extra-Virgin Olive Oil in a large soup pot over medium heat. Add chopped Onion, Carrot and Celery and sauté until softened and translucent, about 6–8 minutes.

Stir in minced Garlic and chopped Sage, cooking another minute until fragrant.

Add diced Potato and a can of Canned Peeled Tomatoes, breaking the tomatoes up with a spoon. Return the cooked beans to the pot and add enough reserved bean liquid (or additional Water) to reach your desired broth consistency; bring to a simmer and cook until the potatoes are tender, about 15–20 minutes.

Season to taste with Salt and Black Pepper, then stir in torn Cavolo Nero (Tuscan Kale) and simmer until the greens are wilted and tender, about 4–6 minutes.

While the soup finishes, cut the Country Bread (Tuscan-Style, Unsalted) into cubes, toss with a little Extra-Virgin Olive Oil, spread on a baking sheet and toast in a 400°F (200°C) oven until crisp and golden, about 8–12 minutes, turning once.

To serve, place a few toasted bread cubes in each bowl, ladle the hot soup over the bread so it soaks slightly, and finish with an extra drizzle of Extra-Virgin Olive Oil and a grind of Black Pepper.