Ribollita (Florentine)
- Ready In:
- 8hrs 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 300 g dry whole wheat bread
- 400 g dry white beans
- 1 bunch black cabbage
- 1⁄2 small savoy cabbage
- 3 bunches swiss chard
- 2 potatoes
- 2 carrots
- 2 stalks celery
- 2 onions
- 1 tablespoon tomato puree
- olive oil
- salt and pepper
directions
- Cook the beans in 2 litres of cold water. When cooked mash 3/4 of the beans and return to the bean stock reserving the rest for later.
- In another pan cook one onion (finely sliced) in 8 tbsp of olive oil. When golden add the tomato puree diluted with a little stock. Add the carrots and celery (chopped), swiss chard and cabbage (sliced) and the potatos cut into large chunks. Season and cook for a few minutes with the lid on, now add the bean stock and cook for an hour .
- Add the bread in chunks and the reserved cooked beans, cook for a further 10 minutes and remove from the heat stir well and allow to cool.
- Put the soup into a large oven proof dish and cover with slices of onion, pepper and a little olive oil. Put in a hot oven until the onion is golden. Cool a moment and serve with a bowl of parmesan for sprinkling.
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