500gr(1.1lb) cannellini beans (+ 2 cups of the cooking water)
500gr(1.1 lb) potatoes
4tbspExtra virgin olive oil
450gr(1lb) rustic, stale bread
salt and pepper
Peel and wash the vegetables. Finely chop the celery along with the onion and carrots.
Cut the potatoes into chunks, the cabbage into julienne and roughly cut the cavolo nero and chard. Set aside.
In a large sauté pan heat the olive oil, add the onion, carrot and celery mixture (soffritto) and sauté for 5 minutes over moderate heat.
Add the potatoes and sauté for about one minute.
Pour in the tomato sauce, season with salt and pepper and let everything cook at medium heat for one or two minutes.
Add the chard, the cabbage and kale. Mix throughly and let it cook at low heat for about 5 minutes.
Blend half of the beans with 2 cups of cooking water then add everything to the pan. Pour water enough to cover all vegetables, add the thyme, mix and bring to a boil.
Let the soup boil until all vegetables are cooked through, adjust with salt and pepper to taste and make sure the soup have a good amount of liquid as it will be need to soak the bread.
In another pan place a layer of stale bread on the bottom, add the soup covering with broth and vegetables, then add another layer of bread. Keep doing layers until all ingredients are gone.
Let the tuscan ribollita soup sit in a warm place for 30 minutes before serving (better overnight).
Re-heat if needed and serve the soup in deep plates adding a good drizzle of extra virgin olive oil on top.
Use a whole wheat, rustic bread if you can't find tuscan bread or make it at home. The bread should handle the liquid and not becoming mushy but fully soak the delicious broth. Stale bread is mandatory but if for some reason you don't have it, just pop the bread for about 3 minutes in the oven at 390F°/220°C to make it harden a bit.
The tuscan ribollita soup get its taste at its peak the following day, so give it a chance and try to make it the day before you intend to eat it, you'll see how good it is!
Add a small amount of oil just to sauté the soffritto, then you can get all the olive oil flavour later, when you'll serve it "a crudo". That's why is so important to add a good quality of olive oil.
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