Tuscan Recipes: Ribollita

Ribolitta- An Italian word meaning ‘reboiled’ is a vegetable soup made up of pretty everything that is left in the kitchen. Classically it’s made with white beans, collard greens, carrots, potatoes,celery and bread pieces(normally lightly stale.) I have to admit that this is one of my favorite Tuscan plates and recommend it for any vegetarian palate!

INGREDIENTS:

1 head of black cabbage
1/4 of white cabbage
1 a package of collard greens or spinach
1 leak
1 onions cut in slivers
2 potatoes
2 carrots
2 Zucchini
2 sprig of celery
300 g. of white beans
2 pealed tomatoes
extra virgin olive oil
salt and pepper
250 g. of stale unsalted bread

Preparation

Boil beans for about 8 hours, rinse them in 2 liters of water. In another pan, coated with olive oil, cook chopped onions until golden, then add other vegetables already cut. Put vegetable mixture on low for about 10 minutes, then add beans with half of the broth. The other half of the bean broth will be added slowly as the water evaporates from the vegetable mixture. Add salt and pepper to your liking. Let the mixture cook for about 2 hours. After this add the bread in small chunks and mix for about 10 minutes. Let sit for 10 minutes and then serve with a tablespoon of extra virgin olive oil . Buon Appetito!