Ribollita (double boiled soup)

Beans soak for 12 hours in cold water. Peel and finely chop onions. Wash celery and cut into slices. Carrot cleaning, washing and cutting into pieces. Tart into tomatoes, immerse for a few seconds in boiling water, rinse under cold water, dice and cut flesh into cubes. Heat oil in large pan. Onion, gently saute for about 2 minutes. Add tomato puree, tomatoes, celery and carrots and bake for about 5 minutes. add coal and 1 1/2 l of water. Remove the beans and stir in soup with thyme and simmer over low heat for approx. 1 1/2 to 2 hours. Season with salt and pepper. Toasting bread in toaster. Garlic peel, halve and rub bread on one side. Place the bread on the rubbed side in a large pan. Soup over bread and let it cool down.

Reheat soup. Serve immediately.