Ribollita (Tuscan vegetable soup)

145 min
0 Persone
145 min
INGREDIENTI: per 0 persone
  • 2 stalks kale
  • 3 ½ oz savoy cabbage
  • 1 ¾ oz carrot
  • 1 ¾ oz onion
  • 1 ¾ oz spring onions
  • 3 ½ oz celery
  • 4 sprigs parsley
  • 4 leaves of basil
  • 3 ½ oz tomatoes
  • 1 slice rinds
  • 1 pinch mint
  • 5 oz cannellini beans
  • water to taste
  • 4 slices bread

In a crock pot (the best would be a large “olla” –a crock jar) brown the onion and spring onions, previously sliced, in oil. Add the celery and carrot, previously sliced, allow all flavors to blend, then add the tomatoes, seeded and cut into pieces, cabbage and savoy cabbage, the rinds, basil, calamint and parsley, all chopped, season with salt and pepper to taste. Meanwhile cook the beans (previously soaked for at least 12 hours) saving the cooking liquid. Pass through a sieve over half the beans directly into their cooking liquid, pour everything into the vegetables pot and cook, very gently, for about one hour, adding more water if necessary. Shortly before removing from the heat, add the beans left whole. On the bottom of a tureen arrange toasted bread slices and pour over half of the soup, then more bread slices and the other half of the soup. The name of this soup means that it must be prepared the day before. The day after, before serving, it must be put beck over the heat and boiled for ten minutes or so. Serve drizzling with good quality olive oil.

First courses
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