Soup - Ribollita Toscana

By SallySmo

Ingredients

• 6-1/2 lbs (3 kg.) dried cannellini beans
• 20 leaves of sage
• 4 cloves of garlic
• 2 oz (50 grams) tomato concentrate
• 4-1/2 lbs (2 kg.) swiss chard
• 4-1/2 lbs (2 kg.) cauliflower or black cabbage
• 15 fresh spring onions or shallots
• 30 slices of toasted Tuscan bread
• extra vergine olive oil

Preparation

Step 1

Boil the beans, and lightly fry the sage and garlic in olive oil, adding the tomato concentrate for flavor. Then add half of the beans and let cook for about 10-15 minutes. In the meantime, clean and finely chop the greens and onions or shallots. Pass the soup through a food mill and return to the heat; as soon as it starts to boil, add all the greens and cook for another 20 minutes. Add the whole beans, then salt and herbs to taste. Serve over slices of toasted bread or as a hearty soup , and add a generous drizzle of olive oil.