need recipe for Zuppa Toscana - not the Olive Garden version

We recently visited Italy, where Mr. Retrograde had a very nice meal of something called Zuppa Toscana in Pisa. It had white beans, bread, olive oil, and meatless as far as we could tell - nothing like the Olive Garden recipes I've googled. Does anyone know of a real Tuscan version of this dish?

The first is Martha Stewart's take on bread soup:

http://www.marthastewart.com/recipe/15-minute-white-bean-soup?autonomy_kw=white%20bean%20soup&rsc=header_9

The second is called Tuscan Bread and White Bean Soup:

http://www.recipezaar.com/Tuscan-White-Bean-and-Bread-Soup-Ribollita-302768

That's the Italian name for it. Means "twice boiled"

Here's an authentic Italian recipe:

Ribollita

If using dried cannellini beans, remember that the soaking time takes place a day ahead. Use canned beans which is a good substitute in a pinch. This recipe is cut in half from the original recipe.

Makes 6 servings

1 1/2 cups dried cannelini (white kidney) beans or 3 cups canned beans, rinsed and drained

4 cups cold water or 4 cups vegetable broth for canned beans method

1/4 cup extra-vigrin olive oil, plus more for drizzling over the soup

1 medium onions, chopped (about 2 cups)

1/2 tablespoon tomato paste

1/2 pound kale or Italian kale, washed and cut into 1/2-inch strips (about 4 cups)

2 cups savoy cabbage, cored and cut into 1/2-inch strips (about 4 ounces)

1/4 pound Swiss chard leaves washed and cut into 1/2-inch strips (about 2 cups)

1 large Yukon Gold or Idaho potatoes, peeld and cut into 1/2-inch pieces (about 1 1/2 cups)

2 medium carrots, peeled and grated (about 1 cup)

1 medium stalks celery with leaves, chopped (abou 1/2 cup)

Salt

Freshly ground black pepper

1 cup 1/2-inch pieces day-old country bread, crusts removed

1/2 medium red onion, chopped

If using dried beans, soak them in a pot/container large enough to hold the beans and pour water to cover the beans. Cover and let it soak for at least 8 hours or up to 24 hours. Pour 4 cups of cold water into a 2-to 3-quart pot and add the beans. Bring to a boil, lower the heat to simmer and cook for about 45 minutes to an hour, or until the beans are tender. Drain the beans and let them cool. Put about three-quarters of them into a food processor bowl or blender. Add some cooking liquid and process the bean until smooth. Stir the bean puree into the cooking liquid. Save the remaining beans.

If using canned beans, rinsed and drained the beans well. Process three-quarter of beans the same way as you would of the dried beans. Use vegetable broth to help smoothing the beans in the food processor. Stir this bean puree into the rest of the vegetable broth. Save the remaining beans.

Heat the oil in a large stockpot. Stir in the onions and cook, stirring, until wilted, about 2 minutes. Stir the tomato paste and 1/4 cup water together in a small bowl, and stir into the wilted onions. Pour in the beans puree, then add kale, cabbage, Swiss chard, potato, carrots, and celery. Pour in the beans and their cooking liquid, or the vegetable broth if using canned beans. Bring to a boil, then adjust the heat to simmering. Season lightly with salt and pepper and cook 25 minutes. Let the soup rests for at least 30 minutes, or cool completely and refrigerate until the next day.

Stir the bread into the soup, taste, adding salt and pepper if necessary. Cook until thickened and dense, about 15-20 minutes, or longer if the soup has been refrigerated. Remove from heat, stir well and let stand about 15 minutes.

For each soup serving, sprinkle some chopped red onion and drizzle some extra-virgin olive oil on top.

Source: adapted from Lidia’s Italian American Kitchen