ribollita-tuscan-soup-recipe
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Ribollita

Ingredients

(serves 6)

  • 20 ml olive oil
  • 2 shallots chopped
  • 2 garlic cloves sliced
  • 1 large carrot diced
  • 2 celery stalks chopped
  • 2 bay leaves
  • 1 spring of fresh rosemary
  • 200 grams fresh tomatoes roughly chopped
  • 1 tablespoon tomato paste double concentrate
  • 1 can of Cannellini beans
  • 3-4 slices of stale bread roughly cut in cubes
  • 1 bunch of cavolo nero chopped
  • Maldon salt

Instructions

  • Heat the oil in a deep pan on medium heat.
  • Add the garlic and onions, a pinch of salt, and leave them to soften. Then add the carrots, celery, bay leaves and rosemary, and allow them to cook, stirring occasionally.
  • Add the tomatoes, the tomato concentrate, the Cannellini beans and about 450 ml of water. Leave to cook on medium heat for about 25 minutes.
  • Add the bread and the cavolo nero and allow to cook for 10 more minutes, stirring occasionally.
  • Before serving, discard the bay leaves and the rosemary spring.
  • Serve hot, in large serving bowls.