RIBOLLITA

2 cups dry white beans (they recommend Phipp's Ranch), soaked overnight
2 bay leaves
4 cloves peeled garlic, divided use
2 stalks celery
2 carrots, peeled
1 onion, peeled
1 leek, white part only
DaVero Dry Creek Estate olio nuovo
1/2 savoy cabbage, cut into thin ribbons (chiffonade)
1 bunch lacinato kale, stemmed and cut into chiffonade
6 cups water
kosher salt and freshly ground black pepper
1/2 loaf day old rustic bread, crust removed

Cook the beans with the bay leaves and 2 of the garlic cloves until soft, about 1 hour.

Strain reserving 1 cup of the liquid to add to the soup.

Process the remaining 2 cloves garlic with the celery, carrot, onion, and leek until very fine, but not wet (still with tiny pieces of the vegetables, not a puree).

Saute the chopped mixture in about 1/4 cup extra virgin olive oil on medium-low heat until fragrant and slightly browned, about 10 minutes.

Add the beans and their cooking water, cabbage, chard, and water. Let simmer approximately an hour. Season to taste with salt and pepper.

Crumble the stale bread into chunks and place a handful of the bread in each bowl. Ladle soup over and let sit a few minutes for bread to soften and broth to be absorbed. Finish each bowl with more extra virgin olive oil and freshly ground black pepper.
Source: John Stewart & Duskie Estes of zazu