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Ribollita

Prep Time:

2 HRS

Cook Time:

Serves:

4 Servings

Level:

About the Recipe

Ingredients

  • 450g dried white beans

  • Pepper

  • Salt

  • 2 potatoes, peeled, thinly sliced

  • 1 bunch chard, washed, cut into strips

  • 1 red cabbage, washed, cut into strips

  • 1/2 Savoy cabbage, washed, cut into strips

  • 1 stalk celery, finely chopped

  • 1 carrot, finely chopped

  • 250ml warm water

  • 2 tbsps tomato puree

  • 6 tbsps extra-virgin olive oil, plus extra for serving

  • 2 onions, 1 chopped, 1 thinly sliced

  • 1 garlic clove

  • 450g stale homemade or stale store-bought Italian bread, thinly sliced

Preparation

Step 1


Soak the beans in 2.2L of water overnight and then boil them until tender, about 45 minutes to 1 hour.


Step 2

Rub three-quarters of the beans through a sieve and put the puree back into the cooking water. Put aside the remaining whole beans. 


Step 3


Brown the garlic and the chopped onion in the olive oil, and as soon as they have softened, add 2 tablespoons of tomato puree diluted with a glass of warm water. Add the carrot, celery, cabbage, chard and potatoes. Season with salt and pepper, cook for a few minutes and then add the pureed beans. Continue cooking for an hour. 


Step 4


When the vegetables are well done, add the sliced bread and the whole beans previously put aside. Mix well, pour into a soup tureen and serve with a touch of extra-virgin olive oil and the thinly sliced onion, passed around separately.








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