When Tuscany gets there … it takes out dishes like these!
Ingredients
- 700 g Black cabbage
- 500 g Herbs (Swiss chard)
- 310 g Dried cannellini beans
- 150 g Savoy cabbage
- 150 g Aromatic vegetables (50 g carrot, 50 g celery, 50 g onion)
- Homemade bread
- Vegetable broth
- Extra virgin olive oil
- salt
- pepper
Find out how to make a ribollita of black cabbage in the rule of art and enter the heart of Tuscany after tasting
To prepare the ribollita soaked i beans in water for 12 hours, rinse them, drain them and boil them (leave from cold water) making them simmer for 45 '.
Cut into tiny cubes of celery, carrot and onion; clean the herbs by dividing the leaves from the stems, then cut them both finely. Clean the black cabbage and the cabbage and cut them into strips. Put 3-4 tablespoons of oil, celery, carrot and onion and the stalks of the herbs in a crock pot; brown all together for 10 minutes, until the vegetables soften, then add the leaves of the herbs, the cabbage and the savoy cabbage; let them cook well in the sauce for 10 minutes, then cover with the broth and cook with the lid for 15-20 minutes.
Add 4 ladles of bean cooking water, rich in starch, to bind the soup a little. Blend one third of the vegetables in cooking together with half of the beans, then put the cream back into the crock pot, together with the remaining beans.
Season with salt and cook for another 40 minutes, turn off and serve the ribollita in cocotte with 2 slices of homemade bread each, well soaked, complete with a drizzle of raw oil and pepper.
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