Ribollita (Tuscan Recipe)

Ribollita is a simple dish from the Tuscan country tradition. It can be considered a complete meal, as it’s made of carbohydrates, vitamins and proteins. It’s an excellent recipe, I recommend it to everyone, it takes perhaps a little patience to make it, but it’s really worth it 🙂

Ingredients:
400 gr of dried cannellini beans
300 gr of Savoy cabbage
300 gr of cavolo nero
300 gr of stale unsalted bread (Tuscan bread)
300 gr of swiss chard
1 onion
2 potatoes
2 carrots
2 stalks of celery
tomato sauce
a clove of garlic
extra virgin olive oil
salt
pepper

Method:
Boil the already soaked beans in two litres of cold water, and add salt once they’re done. Drain, mash half of them and put them back in the cooking water, leaving those not mashed aside. Sauté minced garlic and minced onion in 8 tablespoons of oil and, once the onion is browned, add two tablespoons of tomato paste, diluted in a glass of hot water, chopped carrots and celery, cabbages, swiss chard, potatoes, cut into slices, salt and pepper, and cook for 10 minutes. Add the mashed beans with their liquid and keep simmering for an hour.
Once the vegetables are done, add the sliced bread and the whole beans. Stir well and let it simmer for ten minutes.
Pour ribollita into a bowl and serve it sprinkled with oil. Excellent !!!!!!

Chef: Stella10 from VeganBlog