Ingredients (for 6 people):
For the beans:
350 g of dried cannellini beans
20 g of extra virgin olive oil
1 clove of garlic
1 sprig of rosemary
2 l of water
Fine salt to taste
Black pepper to taste
For the soup:
250 g of cabbage
300 g of black cabbage
300 g of chard
220 g of stale bread
25 g of extra virgin olive oil
180 g of peeled tomatoes
1 potato
80 g of onion
80 g of carrots
100 g of celery
Black pepper to taste
Fine salt to taste
Dried chilli to taste
Fresh thyme to taste
Preparation:
Soaking the beans: The night before, soak the cannellini beans in a bowl of water and leave them for at least 12 hours.
Cooking the beans: Drain the beans and cook them in a pan with oil, garlic and rosemary. Add the water and cook for 1 hour on low heat. Add salt and pepper at the end of cooking. Remove the rosemary and blend half of the beans, leaving the rest whole.
Preparing the soffritto: Finely chop the onion, celery and carrot. In a large saucepan, fry the chopped ingredients with extra virgin olive oil. Peel and dice the potato and add it to the soffritto. Add the crushed peeled tomatoes and cook for a few minutes.
Cut the vegetables: Cut the cabbage, chard and black cabbage into thin strips and add them to the soffritto.
Cook the soup: Add the blended bean broth and cook for about 45 minutes, stirring occasionally. Finally, add the whole beans and season with salt and pepper.
Assemble the ribollita: In a large bowl, alternate layers of stale bread with ladles of soup. Cover with plastic wrap and leave to rest in the refrigerator for at least 2 hours (or even overnight).
Reboil: Once the resting time has elapsed, heat the ribollita in a pan until it boils again. Season with chili pepper and fresh thyme.
Serve: Serve the ribollita hot with a drizzle of raw extra virgin olive oil.
Storage:
The ribollita can be stored in the refrigerator for 1-2 days. It can be frozen if using fresh ingredients.
Tip:
For an extra touch, add some chopped raw onion before serving!
