Tuscan Ribollita with Pecorino Toscano DOP - CUT & SHARE

Ingredients

• 100 g of grated aged Pecorino Toscano DOP
• 350 g of dried cannellini beans
• 1 clove of garlic
• 1 sprig of rosemary
• 250 g of cabbage
• 300 g of kale
• 300 g of chard
• 220 g of stale bread
• 180 g of peeled tomatoes
• 1 potato
• 80 g of onions
• 80 g of carrots
• 100 g of celery
• 2 l of water
• EVO oil
• Salt to taste
• Black pepper to taste
• Dried chili pepper to taste
• Fresh thyme to taste