Ribollita (Florentine)

"I recently had this in a lovely family restaurant in Florence and when I complimented the chef he was kind enough to provide me with the recipe."
 
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Ready In:
8hrs 30mins
Ingredients:
12
Serves:
6
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ingredients

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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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