Ribollita is a bread and vegetable soup typical of the Tuscan peasant tradition. Its name derives from the fact that the soup is cooked several times, in fact as soon as it is made it is called bread soup and the following days it is re-boiled, hence its name: ri-bollita.
The main ingredients are cavolo nero (black cabbage), cavolo verza (savoy cabbage), cannellini beans, chard and the inevitable stale Tuscan bread, sciapo, sciocco (literally, without salt).

Please find the Italian version attached here below: https://cucinacongaudy.com/?p=946
Please find the Spanish version attached here below: https://cucinacongaudy.com/?p=975

⌚Prep time: 30min
⏱️Cooking time: 2h
🍲Portions: 6

Ingredients for the beans:
300g cannellini beans
2l of water
1 onion
1 celery stalk
1 clove of garlic
1 sprig of rosemary

Ingredients for the soup:
250 g cavolo nero
200 g savoy cabbage
200gr chard
Stale bread (better if Tuscan)
2 potatoes
2 carrots
2 ripe tomatoes
1 onion
1 celery stalk
Thyme
Evo oil
Salt and pepper to taste

Method:
Rinse and soak the beans in plenty of cold water the night before.

Cut the onion, celery and garlic into pieces and add them to a pot with 2 litres of cold water together with the beans and rosemary. Cook for 1 hour or until the beans are tender.

When the beans are cooked, blend half of them with a little of their cooking water and set the rest aside.

In a large saucepan, preferably of terracotta, sauté the onion, carrots and celery. When the mixture has taken on colour, add the diced potatoes and chopped tomatoes, season with salt and pepper and allow to take on flavour.

In the meantime, cut the savoy cabbage, the chard and the cavolo nero into small pieces, remove the central part of the cavolo nero because it is hard and add them to the fried vegetables, add the cooking water from the beans and cook for 30/45 minutes.

When the vegetables are cooked, add the blended beans and the whole beans kept aside, let them flavour for a few minutes and turn off the heat.

Put slices of stale bread in a bowl, add a few ladles of soup, more bread slices and more soup, and so on until you run out of ingredients. The bread soup is ready.

The next day reboil the soup in order to obtain the real RIBOLLITA, serve hot or warm with a good drizzle of Evo oil and some thyme leaves.❤️

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