Ingredients for 4 servings:
700 gr black gabbage
150 gr fresh white beans or 80 gr dried beans
50 gr extra virgin olive oil
2 potatoes
3 ripe tomatoes or peeled tomatoes
1 stick of celery
1 onion
1 carrot
1 sprig of thyme
4 slices of Tuscan bread
Salt
Pepper
Ready in: about 165 minutes
700 gr black gabbage
150 gr fresh white beans or 80 gr dried beans
50 gr extra virgin olive oil
2 potatoes
3 ripe tomatoes or peeled tomatoes
1 stick of celery
1 onion
1 carrot
1 sprig of thyme
4 slices of Tuscan bread
Salt
Pepper
Ready in: about 165 minutes
How to prepare the recipe: "Ribollita":
ake a pot, heat the oil and leave to gain flavor the carrot, onion and celery (all of them chopped). Add tomatoes, thyme and potatoes peeled and cutted into big cubes.
Leave to gain flavor, then add the black cabbage cutted into strips, beans (dried beans must be soaked 12h) and cover with 2 liters of cold water. Salt lightly and cook covered for about 2 hours.
Toast the bread.
Place the bread on the bottom of a large earthenware pan, pour over the soup, put inside the hot oven at 180°C and gratinate.
Before serving, sprinkle the ribollita with black pepper freshly ground and season with 2 spins of extra virgin olive oil.
Chef's advice
This soap is called ribollita (“reboiled”) because, originally, were the remains of any kind of meatless soup heated in an earthenware pan the day after, sprinkled with really thin slices of onion, black pepper and olive oil. Retreated from the fireplace when the onion became golden and served withou cheese. However, this is the recipe of one the most famous ribollita.
Type of course: first course
Serves : 4 people
Preparation time: 30 minutes
Cooking time: 2h and 15 minutes
Difficulty: easy
Origin: Tuscany
ake a pot, heat the oil and leave to gain flavor the carrot, onion and celery (all of them chopped). Add tomatoes, thyme and potatoes peeled and cutted into big cubes.
Leave to gain flavor, then add the black cabbage cutted into strips, beans (dried beans must be soaked 12h) and cover with 2 liters of cold water. Salt lightly and cook covered for about 2 hours.
Toast the bread.
Place the bread on the bottom of a large earthenware pan, pour over the soup, put inside the hot oven at 180°C and gratinate.
Before serving, sprinkle the ribollita with black pepper freshly ground and season with 2 spins of extra virgin olive oil.
Chef's advice
This soap is called ribollita (“reboiled”) because, originally, were the remains of any kind of meatless soup heated in an earthenware pan the day after, sprinkled with really thin slices of onion, black pepper and olive oil. Retreated from the fireplace when the onion became golden and served withou cheese. However, this is the recipe of one the most famous ribollita.
Type of course: first course
Serves : 4 people
Preparation time: 30 minutes
Cooking time: 2h and 15 minutes
Difficulty: easy
Origin: Tuscany
In the picture, Ribollita
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