Ribollita Toscana

Ribollita Toscana Recipe

Ingredients

200 g cabbage

300 g black cabbage

300 g potato

300 g chard

100 g celery

400 g dried cannellini beans

300 g tomatoes ( ripe )

100 g carrots

2 cloves garlic

1 onion

200 g Tuscan bread ( stale )

80 g extra virgin olive oil

thyme or rosemary to taste

1 pinch of salt

Instructions

To prepare the ribollita, start by soaking the beans overnight in cold water. Then drain them, rinse them and pour them into a large pot with plenty of cold, unsalted water.

Bring to a boil and cook for an hour. Meanwhile, prepare the herbs and vegetables for the soup: dice the celery into 3-4 mm cubes.

Do the same with the carrot, then clean and chop the onion and the garlic. Remove the woody base of the black cabbage head, then cut the rest into strips.

If the stems are too tough, you can remove the leaf from the stem and discard it. Mash the peeled tomatoes with a fork.

When the beans are cooked, remove about half of them and set them aside. Blend the rest together with their cooking water with the immersion blender.

In a very large saucepan, pour a drizzle of oil and add the onion, celery, carrot and garlic.

Flavor with thyme (pepolino) and fry gently for about 10 minutes over low heat. Now add the potatoes and leafy vegetables.

Add Salt, pepper and mix well, letting everything simmer for a few minutes. At this point, add the peeled tomatoes and the bean broth, adding more water as needed to cover all the vegetables.

Bring to a boil and cook over medium-low heat for 45 minutes. After this time, add the cooked beans that you had kept aside.

Cut the stale Tuscan bread into slices and immerse them in the pan, sinking them well into the broth with the help of a ladle.

When all the slices are well immersed, cover with the lid and let it cool to room temperature, then place it in the refrigerator for another 2 hours, or even better, overnight.

Once the cooling time has elapsed, recover the soup, stir it and put it back on the heat. Bring to a boil, adjusting the consistency with water as needed. Pour into a plate and drizzle with a little olive oil, add pepper and thyme.