Ribollita is a poor dish of the Tuscan rural tradition.

Ingredients

• 1 tuft of Tuscan kale (black cabbage)
• 1/4 Savoy cabbage
• 1 bunch of chard
• 1 leek
• 1 onion
• 2 potatoes
• 2 carrots
• 2 courgettes
• 2 sticks of celery
• 300 g white Sorana Beans PGI
• 2 peeled tomatoes
• extra-virgin olive Oil Toscano PGI
• salt and pepper
• 250 g hard home-made bread

Proceeding

Soak the beans for about 8 hours and cook them in two litres of boiling water.

In another pan stir-fry the sliced onion in the olive oil, add all the other vegetables coarsely cut and let them wither for about 10 minutes, then add the cooking water of the beans and half of the latter. The other half should be added after putting the beans through a sieve.

Add salt and pepper to taste and cook over a low heat for about two hours.

At this point add the sliced bread, mix well and boil for 10 minutes. Let it rest and serve on earthenware dishes with a drizzle of extra-virgin olive oil rigorously Toscano PGI.