- Viaggio Extra Virgin Olive Oil
- TUSCANY - Ribollita
TUSCANY - Ribollita
Cannellini beans 12oz
Viaggio Extra Virgin Olive Oil 0.7oz
1 clove of garlic
1 bunch of rosemary
Water 8 cups
Salt and pepper to taste
For the soup:
Savoy Cabbage 9oz
Stale bread 8oz
Viaggio Extra Virgin Olive Oil 0.88oz
Viaggio Italian peeled tomatoes 6oz
Salt and pepper to taste
Red pepper to taste
Thyme to taste
To prepare the ribollita start by cooking the cannellini beans, first place them soaking in a bowl filled with water at least overnight, preferably for 24 hours.
After this time, heat the Viaggio Extra Virgin Olive Oil into a pan with a clove of garlic and the rosemary, then add the drained beans, cover with water and cook for 1 hour over medium-low heat with the lid. Once cooked, add pepper and salt. Remove the rosemary, remove a portion of beans and put them aside because they must be added at the end.
Blend everything with a mixer to get a broth.
Peel the onion and chop it finely, wash the celery and reduce it to a chopped mixture and finally peel the carrot and reduce it into small cubes. In a pan heat 0.88oz of Viaggio Extra Virgin Olive Oil and sauté chopped onion, celery and carrots on medium heat. While the sauce dries, peel potatoes and reduce them into small cubes. Add the diced potato to the pan and continue cooking. Pour the Viaggio Italian peeled tomatoes into a bowl and mash them with a fork, add them to the vegetables into the pan.
Divide in half the cabbage, remove the inner hardest part, and then cut it a la julienne, wash and coarsely chop the chard and last wash and cut the leaves of kale. Add the cabbage, kale and chard to the soup, now pour the broth of beans that you made, stir, cover with a lid and bring it to boil. When the soup boils, remove the lid and bake for another 45 minutes, stirring occasionally. When the soup is ready, add salt and pepper, add the whole beans that you have saved, stir and turn off the heat.
Cut into slices the stale bread, place a few slices on the bottom of a bowl, cover with a couple of ladles of soup, then put another layer of bread and cover with more soup and continue alternating layers until you finish the ingredients. Let cool to room temperature and then refrigerate covered with plastic wrap for at least 2 hours. After this time, take ribollita, bread has absorbed the soup, pour it into a pan bring it to boil, add pepper and thyme leaves.