RIBOLLITA

Original recipe from Toscany revisited in Cortona

Preparation time: 30 minutes

Ingredienti

• 400 gr of beans
• 300 gr of stale bread
• 150 gr extra virgin olive oil
• 2 litre of water
• cabbage cappuccino or savoy
• 1/2 ball of medium size of cabbage
• 1 bunch of chard and spinach
• 2 potatoes
• 4 zucchini
• 2 carrots
• 2 ribs of celery, a little parsley

Process

1. first of all as you know beans must be put ice water for 3/4 hours before cooking, and if they are dry in hot water for the same time.
2. put the beans on the fire on a clay pot with the water. 
3. boil while you make a beat with a quarter of a large onion and two cloves of ‘garlic, then brown them.
4. when they have browned, cut vegetables into large pieces then pour on the clay pot, then add the cabbage, chard and potatoes cut into logs
5. season with salt and pepper
6. add 100 grams of tomatoes and boiled vegetables all these
   
7. adding the broth and beans.
8. when all will be well cooked, prepare the bread finely chopped in a bowl and pour some layers of soup and a bit of bread.
9. let stand for ten minutes before serving, add a little raw olive oil.