Ribollita

A hearty bread and vegetable soup; traditionally made from minestrone soup and the leftovers then layered with bread and baked for a dish on the second day, and then the third day ribollita was made. This is a recipe to get there a little faster. Enjoy!

Ingredients:

• Dried white beans 400gr


• 1/2 Savoy cabbage


• 2 bunches black Tuscan cabbage


• 3 ripe or canned tomatoes


• 1 stalk celery


• 2 carrots


• 1 garlic glove


• 2 onions


• 1 peperoncino (red pepper)


• 4 potatoes


• 2 bunches beet or fresh spinach


• Extra virgin olive oil


• Whole wheat bread (pane casalingo)


• Salt and Pepper

Preparation:

1. Cook the beans (soak overnight), retaining all the cooking water; take about three quarters and strain straight back into their water. Keep aside the rest of the beans.


2. In a large pot, sauté the chopped onions together with a clove of garlic in olive oil. When these are golden, add the sliced celery, carrots and peperoncino .


3. Sauté for a while and then add the chopped tomatoes, Savoy cabbage, black Tuscan cabbage, potatoes, beats or spinaches, salt and pepper.


4. Pour in all the liquid from the beans and cook very slowly for one hour adding, if necessary, warm water. Toward the end add the rest of the beans.


5. Place slices of bread in the bottom of the bowl, pour over half the soup, cover with other layer of bread and the rest of the soup.


6. Before serving leave to stand for a few minutes.


7. No cheese.


8. If you wish to make the traditional ribollita place the day after cooking in the oven and grate in black pepper and olive oil.

This recipe was submitted by Marina at Podere Il Doccio Casa di Vignolo. Marina and her husband, Francesco, offer each party staying at their properties a free cooking class and dinner with their family. A must for any lover of Italian cuisine!