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Ribollita
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:CreationDate: 2017-10-20 15:23:16
:Id: recipes/ribollita
:tags: - recipes
Ingredients
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- cavolo nero / black cabbage / black kale (it's all the same thing),
about 500g
- a small Savoy cabbage
- canned cannellini beans, about 500g drained (two tins?)
- tomato passata, 500g
- a loaf of bread, about 500g
- two white onions
- a celery heart
- a carrot
- some rosemary
- extra-virgin olive oil
- garlic
- salt
- pepper
Procedure
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A few days in advance, slice the bread and leave it to dry. Or you
could dry it in an oven.
Chop or grate the garlic.
Chop the onion, carrot, and celery.
Shred all the cabbage.
Put some oil in a pot, put on a medium heat. When hot, add some
garlic. Once coloured, add the drained beans, the rosemary, a pinch of
salt. When the beans are soft, remove from the heat, season with
pepper, and mash or blend the whole thing.
In a large, tall pot with a thick base, heat some oil on a medium
heat. Once hot, add the onion and the rest of the garlic. Once soft
and coloured, add the carrot and celery. Fry, stirring frequently,
until soft.
Add the passata, mix well, cook for a minute or two.
Add the cabbage, mix well, reduce the heat, and cover. Cook, stirring
every few minutes, until the cabbage is soft (this takes quite a long
time).
Add the beans, mix, reduce the heat further, cover, keep cooking and
stirring. Once it starts to stick to the bottom of the pot, it's
cooked. Scrape the stuck parts, mix them in, remove from the heat. You
may need to add some water if it's too dry.
Transfer the whole soup to a bowl. In the pot, layer dry bread and
soup. Leave to rest and soak.
Later, add some oil, mix, bring it a low boil, stirring occasionally
(again, it's usually a good sign if it sticks to the bottom a bit).
Serve, adding olive oil once in the plates.
