Servings:
4
Prep time:
30
Cooking time:
120
INGREDIENTS
- - 200 g tomatoes, peeled
- - 150 g of kale
- - 150 g of cabbage
- - 1 handful of chard
- - 150 g of cannellini beans dried, cooked
- - 120 g of stale bread
- - 80 g of pecorino cheese
- - 1 carrot
- - 1 red onion
- - 1 stalk celery
- - 1 leek
- - 1 potato
- - 2 cloves of garlic
- - sage
- - rosemary
- - 4 tablespoons extra virgin olive oil
- - salt
INSTRUCTIONS
- Boil the beans in unsalted water with 2 sage leaves
- Coarsely chop the carrots, the celery, including leaves, the onion and a clove of garlic. Peel and cut the potato in chunks, slices the leeks and beets. Remove the central sticks of the leaves of kale and cabbage and cut them into strips
- Saute, preferably in a crock pot, the chopped carrots, celery, onion and garlic in a little oil and a sprig of rosemary. Add the peeled potato and tomatoes, a pinch of salt and cook for 5 minutes. Then add the rest of the chopped vegetables, put the lid and stew for another 5 minutes. Add three quarters of a liter of water from the cooking of the beans and continue for 30 minutes, always in a covered pot.
- Add to the soup half of the beans and mix the rest with 250 ml of vegetable broth. After 15 minutes, add the mashed beans and after 5 minutes remove from heat. Check the salt.
- Toast the slices of bread and rub them with a clove of garlic. Arrange 4 slices in each holster, drizzle with a little olive oil and a little of grated cheese, then cover with abundant soup, place another layer of bread seasoned with olive oil and grated cheese and finish with the remaining soup. Let rest for a few hours.
- Bake the ribollita at 200 ° C for about 15 minutes and serve well with hot oil to add as desired.
