Ribollita

Twice-boiled Tuscan bread and bean soup.

Ingredients

• 2 cups Cannellini beans
• 400 g Kale
• 300 g Cabbage
• 400 g Rustic bread
• 2 Carrots
• 2 stalks Celery
• 2 Onions
• 3 Tomatoes
• 5 cloves Garlic
• ¾ cup Olive oil
• 2 tsp Salt
• 8 cups Water

Method

1. Cook the beans — Soak overnight, then simmer until soft; blend half of them for body.
2. Make the base — Cook the onion, carrot, celery and garlic slowly in olive oil for 20 minutes.
3. Add greens — Add the tomato, kale and cabbage and cook 30 minutes.
4. Combine — Add all the beans and their liquid and simmer 20 minutes.
5. Add bread — Tear in stale bread and stir until it dissolves into the soup.
6. Rest overnight — Cool and refrigerate — ribollita means reboiled, and the second heating is the dish.
7. Ribollita is ready — Reheat, ladle into bowls, and pour raw olive oil over.

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• Lasagna alla Bolognese
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• Tiramisu
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