RIBOLLITA

DIFFICULTY Medium/Easy
TIME PREPARATION 20/25 Min
TIME COOK 120 MIN
EQUIPMENT Cutting board, Knife, Peeler, Pan, Masher
CATEGORY Vegetarian


INGREDIENTS (4/5 persons)
1 head of cabbage
1 / 4 Savoy cabbage
1 bunch Swiss chard
1 leek
1 onion
2 potatoes
2 carrots
2 zucchini
2 stalks of celery
300 g. cannellini beans
2 tomatoes
extra virgin olive oil
salt and pepper
250 g. stale bread

DIRECTIONS
Soak the beans for about 8 hours, boil in two liters of water.
In another pot, brown the sliced onion in olive oil, gradually add all other vegetables, chopped coarsely and allow to dry slowly for about 10 minutes, then add the water from cooking the beans and half of them. The other half added after pureeing.
Add salt and pepper and cook over low heat for about two hours. Now add the bread cut into slices, mix well and boil for ten minutes.
Let stand and serve with a drizzle of extra virgin olive oil
Ribollita of course there is no single recipe, but some ingredients are essential to be able to define this: black beans and cabbage.

If you do not have time you can buy the beans already cooked (... but not quite the same thing)
I think the biggest problem is the choice of bread.
Consider that outside of Tuscany (Really!) Is difficult to find bread "right", you can either make you bread at home or buy some bread with a little salt (but never a baguette-type bread! Best of toast you make toast in the oven!)

Little curiosity (not traditional)
Ribollita tastes best the day after its preparation.
Take a non stick pan, add a little oil (extravegine) and let it warm disponetevi ribollita. Will form a small scab ... (motion tasty)
SUGGESTION MENÙ VINE