Tuscan Ribollita
  • Temps de préparation: 30 minutes
  • Temps de cuisson: 2h 40 min
  • Nombre de personnes:
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Tuscan Ribollita

By 17 February 2023

Ingredients

Instructions

  • 200 g dried beans
  • 200 g kale
  • 200 g kale
  • 200 g black cabbage
  • 200 g white cabbage leaves
  • 2 tomatoes
  • 1 potato
  • 1 carrot
  • 1 onion
  • 1 clove of garlic
  • 1 stalk of celery
  • 1 C. olive oil
  • 4 slices of dry country bread
  • 1 bay leaf
  • salt pepper
  1. The day before, soak the coco beans in 3 times their volume of cold water.
  2. The next day, drain them, rinse them and put them in a saucepan with 3 times their volume in cold water.
  3. Boil for 30 minutes.
  4. Wash the vegetables. Peel the potato and the carrot.
  5. Cut the cabbage and the potato into pieces, the tomatoes into quarters, the carrot and the celery stalk into sections.
  6. Fry the minced onion and garlic in olive oil. Add the celery.
  7. As soon as it browns, add the kale and kale quarters, the white cabbage leaves, the potatoes, the carrot and the tomatoes.
  8. Add the cooked beans with the remaining cooking water along with additional water if needed. Add salt and pepper.
  9. Continue cooking for a good 2 hours over low heat.
  10. In a large salad bowl or soup tureen, put the slices of dry bread and for the Tuscan soup over them.
  11. Put everything back on the heat at a low simmer.
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Tuscan Ribollita

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