ribollita traditional tuscany soup

All the goodness of tuscan tomatoes whit Max Mariola

Traditional Tuscan soup
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medium

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120 min

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main course

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4 people

Concentrato di Pomodoro - Petti - L'essenziale
L'essenziale
product details

Method

Soak the beans overnight then discard the water and boil them in abundant water for at least 1 hour until soft adding salt towards the end (is possible to add some bacon to enrich the flavour). Drain them keeping the water that we will use to cook the Ribol- lita soup. In the meantime, clean and chop the vegetables (savoy and black cabbage, Swiss chard, potato).
Chop the carrot, celery, onion, garlic, leek and sauté with oil in a large saucepan. After a few minutes add the tomato paste that you need to melt in a little warm water, add the fresh thyme, rosemary, then potatoes and the other vegetables. Next pour in the liquid that you kept aside when boiling the beans and let the soup cook at a low temperature for an hour.
When the vegetable will be soft blend 1/3 in a food mixer and keep the rest of the vegetables whole in the saucepan.
Add the purèed vegetables and the beans, stir and cook for 5 minutes more.
Serve the warm Tuscan Ribollita with some slices of Tuscan stale bread and extra-virgin olive oil.

Ingredients

250 g of dried cannellini beans
30 g of Petti tomato paste “L’essenziale”
250 g of savoy cabbage
250 g of black cabbage
100 g of Swiss chard
1 potato
1 onion
1 carrot
1 celery stalks
1 leek
50 g of extra-virgin olive oil
thyme and rosemary
Tuscan stale bread
salt and pepper