Ribollita

By lromito

Ingredients

• generous 1 1/8 cups dried cannellini beans, soaked in cold water overnight. (Use 14 oz canned beans to save time.
• 3 T. olive oil
• 2 red onions, coarsley chopped
• celery stalks, corsely chopped
• 2 1/2 cups water or vegtable stock
• 4 carrot, peeled and sliced
• 4 celery stalks coarsley chopped
• 4 gloves garlic, coarsley chopped
• 14 oz. canned chopeed tomatoes
• 2 T. chopped fresh flat leaf parsley
• 1 lb. 2 oz /500 g cavolo nero, trimmed and finely sliced
• 1 small two day old ciabatt loaf, torn into small pieces
• salt and perrper oliv oil, to serve

Details

Servings 6

Preparation

Step 1

Dranin beasns and put in large pan. Cover and bring to boil, skimming scum. Reduce heat and simmer for 1 to 1 1/2 hours until tender topping off with water

Heat ovlive oil in large pan, add onions, carrots, and celerey and cook over medium heat for 10 -15 min. until softened. Add garlic and cook for 1 to 2 min.

Drain beans, reserving water, add halft beans to veg. mixture. Pour in the measured water and tomatoes, then add parsley and season with salt and pepper. Bring to a simmer and cook, uncovered and stirring occ. for 30 min. Add the Cavolo nero and cook for an additional 15 min.

Put remaining beans in food processor with some of the reserved cooking water and process until smooth. Add to the soup. Stir in the bread. The soup should be thick, but add more of the reserved cooking water if necessasry. Cook until heated through. Servie with a drizzle of oil.