Admitting that this dish exists in numerous versions, and that the Ribollita in reality is nothing other that a vegetable soup to which some bread is added and then re-cooked (re-boiled: Ri-bollita in Italian means re-boiled), we’ll give you our recipe.
Put some cannellini beans in abundant salted water along with some garlic and sage. In a pan slightly fry some onions, celery and carrots, which have been cut into small pieces with some extra virgin olive oil.
Add some finely chopped leeks, some black cabbage leaves which have had the central vein taken out, some savoy cabbage and the chards. Add some small tomatoes and cook with a lid on.
Toast some stale Tuscan bread and add it to the vegetables along with half of the boiled beans, which have been pureed, and the other half whole.
Add the thyme, and a bit more oil, salt and pepper if needed and re boil stirring until the bread is completely disintegrated.