Tuscan Classic: Ribollita

Name: Tuscan Classic: Ribollita
Ingredients: 250 savoy cabbage; 250 cavolo nero; 150 rustic bread; 50 ml extra virgin olive oil; 100 peeled tomatoes; 1 potato; 1 onion; 1 carrot; 1 Stängel celery; 250 white beans; 1 leek; 100 chard; parsley; 1 Bund thyme; 1 Bund rosemary; black pepper, freshly ground

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Tuscan Classic: Ribollita

Recipe for this traditional and delicious vegetable soup from Tuscany.

Ingredients
250		savoy cabbage
250		cavolo nero
150		rustic bread
50	ml	extra virgin olive oil
100		peeled tomatoes
1		potato
1		onion
1		carrot
1	stalk(s)	celery
250		white beans
1		leek
100		chard
		parsley
1	bunch	thyme
1	bunch	rosemary
		black pepper, freshly ground

Boil the white beans in salted water for at least 1 hour, do not drain the water after boiling. Wash and coarsely chop the vegetables.
Put oil in a large pot and sauté the onions, leek, carrot, celery and parsley. Then add the peeled tomatoes and the bundles of thyme and rosemary tied together.
Add the rest of the vegetables, season with salt and pepper. Bring everything to the boil and occasionally pour in some the cooking water used for the beans.
Blend the beans to a purée with a hand blender. When the vegetables are cooked, remove the thyme and rosemary and blend a third of the vegetables.
Combine the puréed vegetables, beans and remaining vegetables in the large pot and cook everything together for another 5 minutes.
To serve the ribollita, place a slice of bread in a dish and pour over the stew then drizzle a little olive oil on top to finish.

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