Ribollita

Name: Ribollita
Ingredients: 16 ounces dried white beans; 1 garlic clove; 2 onions, 1 chopped, 1 thinly sliced; 8 tablespoons extra-virgin olive oil, plus extra for serving; 2 tablespoons tomato puree; 1 glass warm water; 1 carrot, finely chopped; 1 stalk celery, finely chopped; 1/2 Savoy cabbage, washed and cut into strips; 1 red cabbage, washed and cut into strips; 1 bunch chard, washed and cut into strips; 2 potatoes, peeled, thinly sliced; Salt; Pepper; 12 ounces stale homemade or stale store bought Italian bread, thinly sliced

15 ingredients

9 steps

Ingredients

16 ounces dried white beans
1 garlic clove
2 onions, 1 chopped, 1 thinly sliced
8 tablespoons extra-virgin olive oil, plus extra for serving
2 tablespoons tomato puree
1 glass warm water
1 carrot, finely chopped
1 stalk celery, finely chopped
1/2 Savoy cabbage, washed and cut into strips
1 red cabbage, washed and cut into strips
1 bunch chard, washed and cut into strips
2 potatoes, peeled, thinly sliced
Salt
Pepper
12 ounces stale homemade or stale store bought Italian bread, thinly sliced

Directions

1

Soak the beans in 2 quarts of water overnight, and then boil them until tender, about 45 minutes to 1 hour.
2

Rub 3/4 of the beans through a sieve and put the puree back into the cooking water.
3

Put aside the remaining whole beans.
4

Brown the garlic and the chopped onion in 8 tablespoons of oil, and as soon as they have softened, add 2 tablespoons of tomato puree diluted with a glass of warm water.
5

Add the very finely chopped carrot and the celery, the cabbages, chard, and the potatoes.
6

Season with salt and pepper, cook for a few minutes and then add the pureed beans.
7

Continue cooking for an hour.
8

When the vegetables are well done, add the sliced bread and the whole beans previously put aside.
9

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.