Ribollita – Traditional Tuscan Soup

Recommended wine pairing: Pomino Pinot Nero or Tenuta Frescobaldi di Castiglioni

Serves 4
Chef: Donatella Zampoli

1 head of cavolo nero (black-leaf kale) 1/4 a head of Savoy cabbage
1 bunch of Swiss chard
1 leek
1 onion
2 potatoes
2 carrots
2 zucchini
2 celery stalks
2/3 lb (approx. 10.6 ounces) of cannellini (white beans)
2 peeled plum tomatoes
extra virgin olive oil
salt and pepper
1/2 lb (approx. 8.8 ounces) of stale homemade white Italian bread (must be old bread at least one week!)

Pre-soak the beans for about 8 hours. Boil them in two quarts of water. In another pot, saute the sliced onions in olive oil. Slowly add all of the other vegetables, chopped into large chunks. Let them slowly soften for about 10 minutes. Then add the water leftover from cooking the beans and half of the beans. Add the other half after pureeing them. Add salt and pepper. Cook over low heat for about two hours. Now add the sliced bread, stir well and let it boil for ten more minutes. Let it stand. Serve in earthenware bowls. Pour in a little genuine Tuscan extra virgin olive oil with a full, fruity flavor.