Drive away with green broad beans and ricotta
75 recipes
Ribollita
ingredients
servings
6
Cannellini beans
400 oz
Black cabbage leaves
400 oz
Savoy cabbage
400 oz
Beets
400 oz
Red potatoes
2 unit
San Marzano tomatoes
3 unit
Onions
1 unit
Carrots
2 unit
Celery
3 stems
Parsley
1 sprig
Vegetable broth
to taste
Tuscan bread
350 oz
Fresh thyme
1 sprig
Extra virgin olive oil
to taste
Salt
to taste
Black pepper
to taste
soups from Italy - Toscana
Ribollita
Ribollita
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
a recipe of Tuscan country tradition, so called because it was prepared in large quantities, recovering vegetables from the garden, and then rebooted the following days.
preparation
step 1
Soak the cannellini all night long. Boil them in water with a coast of celery and parsley. After about an hour, drain half of it and keep aside. Blend the remaining cannellini with the minipimer, together with their cooking liquid.
step 2
Meanwhile, clean and cut the carrots and the remaining celery; peel the potatoes and cut them into chunks; wash savoy cabbage, black cabbage and beets and cut into strips.
step 3
Peel the onion and chop it, fry it in a pan with oil. Add carrots and celery and cook for a few minutes. Add the vegetables cut into pieces and let them dry.
step 4
Add the tomatoes, add thyme, salt and pepper. Cover with the hot cannellini stock and let it simmer for about an hour. At about ten minutes from the end, add the cannellini kept aside.
step 5
Arrange the slices of bread in layers in a pan, preferably earthenware and alternate with the soup, close and let it rest. The next day heat the soup with a little 'broth and serve hot.
