Recommended wine pairing: Remole Toscana IGT

Serves 4

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
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.