Ribollita

Recommended wine pairing: Remole Toscana IGT

Serves 4

Ingredients: 7 ounces cannellini beans 2 celery sticks 1 garlic 3 carrots 3 zucchini 1 cluster of black cabbage 1/8 cabbage 5 slices hardened bread olive oil salt and pepper thyme 1/2 jar tomato paste 3 medium sized potatoes

Cook the onions with garlic, add the diced carrots, the celery, zucchini, cabbage and black cabbage; cook for about a 1/2 hour. Add some good vegetable broth, the previously cooked beans, thyme, tomato, salt and pepper and cook for about 2 hours. Remove from heat and let it cool for 10 minutes. Place the hardened or toasted bread in a tureen, pour the ribollita on it and cover it with another layer of hardened bread. Leave it at room temperature for 1/2 hour, heat again for another 10 minutes, then serve.