Ribollita

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.

©foodnetwork

• 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