Ribollita

Ingredients for 4 servings:

• 400 g cannellini beans (small cannellini)
• 100 g bacon, lean
• 1 small onion(s)
• 2 sprig(s) garlic clove(s)
• 1 carrot(s)
• 1 stalk(s) celery
• 400 g savoy cabbage
• 6 tbsp olive oil, cold pressed
• 1 ½ liters of beef broth
• 1 tsp thyme
• Salt and pepper, from the mill
• 12 slices of baguette

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours 10 minutes

Italian bean soup

Soak the beans overnight, drain the soaking water. Cover the beans well with fresh water and simmer gently for 60-90 minutes. Dice the bacon. Clean or peel and dice all the vegetables, except for the cabbage. Sauté the vegetables (without the cabbage) with the bacon in 2 tablespoons of oil for a few minutes, stirring occasionally. Add the cabbage and sauté for 2 minutes. Add the broth and thyme, cover, and cook for 60 minutes. Drain the beans, puree half, and fold into the soup with the remaining whole beans. Season with salt and pepper. Place slices of bread in soup bowls, ladle the soup over them, and drizzle with the remaining oil. Tip: Ribollita literally means “cooked again.” The soup is prepared the day before, especially in rural areas, and poured over the bread.