Tuscan ribollita soup | epicuriantime.com

Name: Tuscan ribollita soup | epicuriantime.com
Ingredients: 400 g (14 oz) of dried cannellini beans or 800 g (1 ¾ pounds) of canned cannellini beans; 300 g (10 oz) of stale bread; 250 g (9 oz) of cavolo nero (Dino Kale); 250 g (10 oz) of savoy cabbage or green cabbage; 250 g (10 oz) of Swiss chard; 250 g (~10 oz) of potatoes (1 medium potato or 2 small potatoes); 180 g (6,4 0z) of peeled tomatoes; 1 large onion; 2 carrots; 1 celery stalk; 2 sprigs of fresh rosemary; 2 springs of fresh thyme; about 2 liters (8 ½ cups) of vegetable broth or hot bean cooking water (the kind you get when using dried cannellini beans); 70 g (5 tablespoons) of extra-virgin olive oil; Fine salt to taste; Ground black pepper to taste

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Tuscan Ribollita Soup: Traditional Italian soup made from reboiled beans, kale, and vegetables for a rich, comforting meal. Perfect for winter. Serves 6. [Total time: 2 hours 40 minutes]

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Ingredients

400 g (14 oz) of dried cannellini beans or 800 g (1 ¾ pounds) of canned cannellini beans
300 g (10 oz) of stale bread
250 g (9 oz) of cavolo nero (Dino Kale)
250 g (10 oz) of savoy cabbage or green cabbage
250 g (10 oz) of Swiss chard
250 g (~10 oz) of potatoes (1 medium potato or 2 small potatoes)
180 g (6,4 0z) of peeled tomatoes
1 large onion
2 carrots
1 celery stalk
2 sprigs of fresh rosemary
2 springs of fresh thyme
about 2 liters (8 ½ cups) of vegetable broth or hot bean cooking water (the kind you get when using dried cannellini beans)
70 g (5 tablespoons) of extra-virgin olive oil
Fine salt to taste
Ground black pepper to taste