Ribollita

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, peeled and chopped
• 1 bunch broccoli rabe, cut into 1-inch pieces
• 1 cup dried white beans, soaked overnight
• 4 sprigs fresh thyme
• One 14.5-ounce can whole tomatoes in juice, crushed with hands
• 4 thick slices country bread, toasted if desired

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