Ribollita

How it is made

Quantities are for 4 people. The steps are in the order you do them.

1. if you use dried beans, soak them the night before and simmer them for an hour and a half to two hours, until tender; if you use tinned ones, keep the liquid
2. in a large pot heat 4 tablespoons of oil and soften the onion until it turns translucent
3. add the carrot and celery and let them take on flavour for five minutes, until they begin to release their juices
4. pour in the peeled tomatoes, break up the larger pieces and cook for another five minutes
5. add the hand torn black cabbage and the other vegetables: the cabbage releases a lot of water, which is normal
6. cover with the stock, bring to the boil and add the cooked beans with some of their liquid, the salt and the pepper
7. lower the heat and let it simmer for 30 to 40 minutes, until the soup is thick but still brothy
8. in the last ten minutes add the stale bread torn by hand and stir well: it partly dissolves and binds the soup; if it turns too thick, loosen it with hot water
9. taste, adjust the salt and pepper: you can serve at once, but the traditional recipe wants it to rest until the next day
10. ladle into bowls and finish with a thread of raw extra virgin oil, added off the heat so the aroma is not lost; if you like, rub a raw clove of garlic over a slice of Tuscan bread