RIBOLLITA SOUP - Original Tuscan Recipe

Ribollita soup is a traditional stew from Tuscany. Also known as “bread soup” is a peasant potage prepared with vegetables, stale bread and beans. “Ribollita” literally means “boiled twice” and this dish is traditionally made with leftovers and what seasonal products. All genuine flavours of the past for a tasy meal!
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★ INGREDIENTS (6 servings)
BEANS
Dried white beans (cannellini) 350 g
Extra-virgin olive oil 20 g
Garlic 1 clove
Rosemary 1 sprig
Water 2 l
Fine salt to taste
Black pepper to taste
SOUP
Savoy cabbage 250 g
Black cabbage (Tuscan cabbage) 300 g
Chard 300 g
Stale bread 220 g
Extra-virgin olive oil 25 g
Peeled tomatoes 180 g
Potato 1
Onion 80 g
Carrot 80 g
Celery 100 g
Black pepper to taste
Fine salt to taste
Dried chili pepper to taste
Thyme to taste
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