Ribollita recipe | Visit Tuscany

Ingredients

• 750 g cooked cannellini beans (4 cups)
• 7 cups bean cooking water or water
• 1 small onion
• 1 clove of garlic
• 2 carrots
• 1 celery stalk
• 1 potato
• 150 g Tuscan cavolo nero
• 250 g Savoy cabbage
• 1 tablespoon concentrated tomato paste
• 200 g stale Tuscan bread, cut into thin slices
• Extra virgin olive oil
• Salt
• Black pepper