Tuscan Bean Soup

This is a real rib-sticker of a soup, warming and filling, and just what you need on a cold night when you’ve been eating a lot of meat. It’s my version of the Tuscan ribollita and, strictly speaking, the beans in question should be cannellini. I much prefer borlotti, as I find their more tender skins help them to cook into a soft fuzziness, losing their intrusive pebbliness so much faster. I’m sure it’s not the case in Tuscany, but the dried cannellini sold in the UK seem nearly alw