Ribollita

Ingredients

• 300 g cannellini beans
• 300 g cavolo nero
• 200 g stale rustic bread
• 1 pcs onion
• 2 pcs carrots
• 2 pcs celery stalks
• 400 g canned tomatoes
• 3 pcs garlic cloves
• 60 ml virgin olive oil
• 1 pcs parmesan rind
• 1 tsp salt
• 1/2 tsp black pepper

Steps

1. Soak the cannellini beans overnight, then simmer in fresh water for 1 hour until creamy.
2. Mash half the beans to thicken the soup later.
3. Heat the olive oil in a large pot over medium heat.
4. Sauté the diced onion, carrot, and celery until softened and fragrant, about 8 minutes.
5. Add the minced garlic for 1 minute.
6. Strip the cavolo nero leaves from stems and roughly chop.
7. Add to the pot with the canned tomatoes, Parmesan rind, and 1 liter water.
8. Simmer 30 minutes.
9. Stir in the whole and mashed beans.
10. Tear the stale bread into chunks and push into the soup.
11. Simmer another 20 minutes until thick and porridge-like.
12. For the traditional rebollita, refrigerate overnight and reheat the next day — it gets better each time.
13. Serve drizzled generously with your best olive oil.