Ribollita
Reboiled Bean Soup
Ingredients
- 300 gr white Cabbage
- 250 gr black kale
- 300 gr dry white beans or 500 gr already cooked
- 2 carrots
- 2 onion medium
- 1 Tomato
- 1 lt broth
- rosemary
- salt & black pepper
- 2 garlic cloves
- Extra Virgin Olive Oil
- 4 slices of unsolted bread
Instructions
- In a large pot, chop onion carrots celery and let it gently cook with evo oil.
- Cut the cabbage and black kale and add them into the pot once the the onion is translucent.
- When the kale will be soft you can transfer the beans (you can add half entire and half passed through food mill).
- Add tomato and broth. Let it cook for at least 1 hour then add rosemary and adjust with salt and black pepper.
- Cook for 30 minmore.Toast the bread and scratch over some garlic! Place it on a bowl and add the soup!!! Enjoy!! Remember to let the Ribollita rest, if you have time...