Soak the beans 12 hours before starting the preparation (if using canned beans, there will be no need to soak them, just drain the water inside).
Drain the beans and boil them (45 to 60 minutes, depending on the kind of beans you are using) with water and rosemary.
Drain them and set the cooking water aside.
Blend half of the beans with a food processor.
Set aside both the bean puree and the whole beans.
If you wish, prepare a vegetable broth to add to the bean water.
Finely mince the carrots, celery and onion then sauté the mix in a saucepan for about 1 minute with 3-4 tablespoons of oil.
Add diced potatoes and fresh thyme.
Let everything brown for 1 minute, add tomatoes and let it brown for 1 more minute.
Add black cabbage, chard, and savoy cabbage after cutting them in pieces.
Add the bean water and let everything simmer for 2 hours on low heat.
If needed, add the remaining hot bean water or hot vegetable broth.
After 2 hours, the soup will be ready.
Add the bean puree and leave on low heat for about 30 minutes.
Add the whole beans.
Dilute again with hot vegetable broth or bean water.
Leave over low heat for another 30 minutes.
Season with salt to taste.
Take an earthenware pot or a saucepan.
Lay stale bread on the bottom and cover with a few ladles of soup.
Keep adding one layer of stale bread and one layer of soup until the whole pot is full.
Seal with foil and let the ribollita stand for at least 3 hours.
Add more broth and some EVO oil.
Cook for about 15 to 20 minutes over low heat.
If necessary add salt and pepper.
Serve hot, after sprinkling with more EVO oil.