Ribollita (Tuscan bean stew)

Ingredients

Directions

1. 1

   Soak the beans in 1 litre of cold water overnight. Bring the beans to the boil in the soaking water, cover and simmer over a low heat for about 1 1/2 hours. Carve tomatoes crosswise, blanch with boiling water, rinse with cold water and peel the skin. Cut tomatoes in half, remove seeds and cut into strips. Clean and wash the savoy cabbage, celery, leek and carrots. Cut savoy cabbage roughly into strips, celery and leek into slices.

2. 2

   Dice the carrots. Peel onion and garlic. Dice onion, chop 1 clove of garlic finely. Wash thyme, shake dry and pluck the leaves from the stalks. Heat 4 tbsp. olive oil in a large pot, fry onions and garlic in it. Stir in 2/3 of the thyme and tomato paste, sauté briefly and add the vegetables. Season with salt and pepper, pour on broth and bring to the boil. Cover and simmer for about 20 minutes. Add the beans to the vegetables, simmer for another 10-15 minutes. Cut the ciabatta into slices, cut 1 clove of garlic in half and rub it into the bread slices. Place on a baking tray and roast under the preheated grill for 2-3 minutes, remove.

3. 3

   Season with salt and pepper, pour on broth and bring to the boil. Cover and simmer for about 20 minutes. Add the beans to the vegetables, simmer for another 10-15 minutes. Cut the ciabatta into slices, cut 1 clove of garlic in half and rub it into the bread slices. Place on a baking tray and roast under the preheated grill for 2-3 minutes, remove. Put 1-2 slices in each deep plate. Season soup with salt and pepper and pour over the slices of bread. Sprinkle with 6 tablespoons of olive oil, sprinkle with parmesan, pepper and thyme

4. 4

   Waiting time approx. 12 hours