Tuscan ribollita with cavolo nero and cannellini

Ingredients

For 1 serving

• Cooked cannellini beans180 g
• Tuscan kale120 g
• Savoy cabbage80 g
• Whole wheat bread50 g
• Carrots50 g
• Celery40 g
• Onion40 g
• Chopped tomatoes80 g
• Vegetable broth500 g
• Extra virgin olive oil2 teaspoons
• Thyme1 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: November – February

Method

1. Peel the onion and carrots, string the celery and chop everything finely. Wash the cavolo nero and savoy cabbage, strip out the tough cavolo nero ribs and cut both into strips about 1 cm wide.
2. In a large pot heat the oil over medium-low heat and fry the chopped vegetables for 5–6 minutes, until the onion is translucent. Add the cavolo nero, savoy cabbage and thyme, stir and let them wilt for 3–4 minutes.
3. Heat the vegetable stock. Meanwhile rinse the cannellini beans and blend half of them with a ladle of stock to a smooth cream.
4. Add the tomato pulp, hot stock, whole beans and bean cream to the pot; season with salt, bring to the boil and simmer over low heat, half covered, for 35–40 minutes, stirring now and then, until the cabbage is very tender and the soup is thick.
5. Slice the wholemeal bread thinly, lay it in the soup pushing it under the liquid, turn off the heat and leave to rest, covered, for 10 minutes, until the bread has softened and soaked up the stock.
6. Stir, adjust the salt and serve with a grind of black pepper. Reheated in the pot the next day ("ribollita" means reboiled) it is even better.