Here is Nancy Greenwald’s recipe for ribollita. Feel free to fool around with it. The amounts of fresh herbs could be too much for some; I find the ratio perfect. It fills the house with a wonderful smell.
Serves 8 for sure.
2 cans cannelini beans, or soak and use dried beans as directed
1 large can whole peeled tomatoes
1 can tomato sauce
1 can tomato paste
4 carrots, chopped
4 stalks celery, chopped