Ribollita is a stew-like soup of bread, vegetables, and beans, which originated as a way of using leftover minestrone. For further information, take a look here.
- 1 kg dried cannellini beans, soaked overnight in water and boiled
- 1 bunch of cavolo nero
- 1 head of cabbage
- 1 onion
- 4 carrots
- 2 potatoes
- 2 stalks of celery
- 400 gr tomato sauce
- 300 gr stale bread, cut into pieces
- extra virgin olive oil
In a large pan, sauté the chopped onion and when it becomes soft, add the other vegetables, cut into pieces.
Season with salt and pepper, add the tomato sauce and some water. Let it boil gently.
Puree half of the boiled beans and add them to the soup.
Allow to boil until the soup gets a good consistency and then add the bread.
Remove from heat and let rest for half an hour, so that the bread will soak in broth.
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