Ribollita

Recommended wine pairing: Remole Toscana IGT

Serves 4

Ingredients:
1 onion
1 carrot
1 celery stick
1 potato
1 zucchina
2 tomatoes
1 black cabbage cluster
1 bietola spinach cluster
1/4 cabbage
olive oil, salt and pepper
3.5 ounces cannellini beans
7 ounces hardened wheat bread
2 garlic clovers
1 thyme cluster

Cook the previously soaked beans in abundant salted water.

Dice the onion, celery stick and carrot and make a "soffritto" - fry lightly with oil and thyme, then add the peeled tomatoes. When the soffritto is ready, add the water from the beans and heat to boiling point.

Add the peeled potato and the zucchina cut in cubes and the other vegetables cut julienne style. Add the boiled beans, adjust with salt and pepper and cook for about an hour on a medium flame.

Cut the bread in thin slices and arrange in a wide pan with not too high edges, cover with the vegetable soup, add a splash of oil and let rest for 2-3 hours. Heat the pan again and amalgamate the bread with the vegetables for about 30 minutes. Serve warm with a dash of oil.

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