Traditional Tuscan soup
Chop the carrot, celery, onion, garlic, leek and saute? 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 pure?ed 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.
30 g of Petti tomato paste “L’essenziale”
250 g of savoy cabbage
250 g of black cabbage
100 g of Swiss chard
1 celery stalks
50 g of extra-virgin olive oil
thyme and rosemary
Tuscan stale bread
salt and pepper