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Ribollita

Ribollita

 




Ingredients:

  • 1 white onion (roughly chopped)
  • 2 sticks of celery (roughly chopped)
  • 2 carrots (roughly chopped)
  • 1kg of cabbage (roughly chopped)
  • 1 kg of black kale (roughly chopped)
  • ½ kg of courgette (roughly chopped)
  • 2 potatoes (roughly chopped)
  • 1 kg of pre-cooked white beans
  • 2 tbs of tomato sauce
  • 200 gr of bread
  • ½ lt of water
  • Extra virgin olive oil
  • Salt and pepper to taste
 
Method:

Peel and chop the onion roughly and place in a pan with the extra virgin olive oil. Let it cook for few minutes until the onion starts to turn golden and then add the chopped carrots and celery.

Leave to cook for approximately 10 minutes, stirring regularly then add the rest of the roughly chopped vegetables except for the beans.

Add 5-6 pinches of salt and leave to cook on a slow heat for about 2 hours, stirring and adding water regularly (you can also use vegetable stock if you prefer).

Add the pre-cooked white beans and continue to cook for another 10 minutes.

Cut the bread into slices (ideally using the Tuscan unsalted variaty) and toast them in the oven, or simply use old bread. Once the vegetables are cooked, add the bread and let it soak for few minutes.

Add a little pinch of ground black pepper if you wish and serve with a cleaned spring onion and grated parmisan cheese (if you are really "addicted" that is, as ribollita does not call for cheese).