Traditional Tuscan Ribollita Soup
Ingredients
- 200 g kale
- 150 g Savoy cabbage
- 500 g cooked cannellini beans
- 1 onion
- 2 carrots
- 200 g potatoes
- fresh sage
- scant 1 tablespoon tomato paste
- extra-virgin olive oil
- salt
- pepper
- stale Tuscan bread slices
Preparation
In a large pot, sauté finely chopped onion in oil with a tablespoon of tomato paste until translucent.
Add the peeled and diced potatoes and carrots and let them flavor briefly.
Prepare the kale by removing the tough central ribs and the Savoy cabbage.
Wash the leaves and cut them into strips not too thin.
Add them to the sauté with the sage, and cover completely with water.
Season with salt and pepper and bring to a boil.
Lower the heat and continue cooking for about 1 hour.
After this time, add half of the beans pureed through a food mill.
Continue cooking for another 20-30 minutes.
Towards the end, add the remaining beans.
Adjust salt and pepper if necessary, and drizzle with more oil.
Place a couple of slices of bread at the bottom of a clay casserole.
Cover with several ladles of soup and continue alternating layers.
Let it rest for a few hours, preferably at least 3 or 4.
Before serving, reheat the ribollita very well, stirring often, and add more oil if necessary.
