Recipe Tip: Tuscan Classic: Ribollita - Falstaff
Top Recipe. All ingredients and tips for getting it right. Recipe for this traditional and delicious vegetable soup from Tuscany.
- 250 gsavoy cabbage
- 250 gcavolo nero
- 150 grustic bread
- 50 mlextra virgin olive oil
- 100 gpeeled tomatoes
- 1 stalk(s)celery
- 250 gwhite beans
- 100 gchard
- 1 bunch(es)thyme
- 1 bunch(es)rosemary
- black pepper, freshly ground
Step 1Boil the white beans in salted water for at least 1 hour, do not drain the water after boiling. Wash and coarsely chop the vegetables.
Step 2Put oil in a large pot and sauté the onions, leek, carrot, celery and parsley. Then add the peeled tomatoes and the bundles of thyme and rosemary tied together.
Step 3Add the rest of the vegetables, season with salt and pepper. Bring everything to the boil and occasionally pour in some the cooking water used for the beans.
Step 4Blend the beans to a purée with a hand blender. When the vegetables are cooked, remove the thyme and rosemary and blend a third of the vegetables.
Step 5Combine the puréed vegetables, beans and remaining vegetables in the large pot and cook everything together for another 5 minutes.
Step 6To serve the ribollita, place a slice of bread in a dish and pour over the stew then drizzle a little olive oil on top to finish.
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