Ribollita with cannellini beans and Tuscan bread

Ingredients

For 1 serving

• Tuscan kale150 g
• Cooked cannellini beans150 g
• Bread50 g
• Savoy cabbage80 g
• Carrots50 g
• Onion40 g
• Chopped tomatoes60 g
• Vegetable broth400 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: October – March

Method

1. Peel and chop the onion, peel and chop the carrot. Wash the cavolo nero, removing the central rib, wash the Savoy cabbage removing the outer leaves and core, and cut both into strips about 1 cm wide.
2. In a large pan heat the oil over a medium-low heat and sweat the onion and carrot for 5 minutes, until the onion is translucent; add the cavolo nero and cabbage and cook for 5 minutes, stirring, until wilted.
3. Meanwhile mash half the cannellini beans with a fork or pass them through a food mill. Add the chopped tomatoes, stock and mashed beans to the pan, bring to the boil and simmer for 30 minutes over a low heat, half-covered, until the cabbage is very tender.
4. Add the whole cannellini, season with salt and turn off the heat. Slice the bread, lay the slices in the soup pushing them under the liquid and leave to rest for 10 minutes, until the bread has soaked through.
5. Reheat for 2–3 minutes over a low heat, stirring well, until the bread breaks down and the soup is thick; serve with freshly ground black pepper and a drizzle of raw olive oil.