Tuscan Ribollita - A recipe by BioColombini

01/04/2013 - Ingredients:

- 400 g of dried cannellini beans
- 200 g red cabbage
- 2 carrots
- 2 small onions
- 1 small cabbage
- 1 leek
- 3 stalks of celery
- parsley
- 300 g tomato passata BioColombini
- Extra virgin olive oil BioColombini
- salt
- pepper

Articolo tratto da: Anne to London

Ingredients:

- 400 g of dried cannellini beans
- 200 g red cabbage
- 2 carrots
- 2 small onions
- 1 small cabbage
- 1 leek
- 3 stalks of celery
- parsley
- 300 g tomato passata BioColombini
- Extra virgin olive oil BioColombini
- salt
- pepper

Soak the cannellini beans the day before in water and cook for 1 hour. Pass 3/4 of the beans and add the chopped cabbage. Cook for another 45 minutes. Cut the rest of the vegetables into small pieces and fry in a pan with plenty of olive oil for 30 minutes. Add the tomato sauce and simmer for another 30 minutes.

Then add the vegetables to the cabbage and passed and whole beans. Season with salt and pepper and simmer for another 30 minutes.

Place the bread slices in the oven and roast for some minutes. Place the toasted bread in the dishes. Sprinkle with a little olive oil and then give the soup in the dish over the bread. Serve.

Recommended wine: Donna Flavia