SoupsDifficulty: medium

Ribollita (Tuscan Bread & Vegetable Soup)

Name: Ribollita (Tuscan Bread & Vegetable Soup)
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 300 g cavolo nero or savoy cabbage, shredded; 200 g cooked cannellini beans (half blended); 300 g stale Tuscan bread, sliced; 1 onion, 1 carrot, 1 celery stick, diced; 400 g tinned tomato; 1 L vegetable stock; 100 ml olive oil; 2 garlic cloves, thyme; Salt, pepper

Tuscany's twice-boiled peasant soup: cavolo nero, beans and stale bread simmered into a thick, spoon-standing stew.

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Instructions

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1Soften the onion, carrot and celery in olive oil, 10 minutes; add the garlic and tomato; cook 10 more.

2Add the stock, the whole beans and the cavolo nero; simmer 40 minutes.

3Stir in the blended beans — they thicken the soup.

4Layer the stale bread slices into the soup; stir until it dissolves into a dense stew.

5Simmer 20 more minutes over very low heat, stirring so it doesn't catch.

6Finish with a spiral of raw olive oil; ribollita is even better reheated the next day.