Ribollita

Ingredients for 4 servings:

• 1 can white beans
• 2 onions
• 1 stalk(s) Celery
• 1 small savoy cabbage
• 200 g carrot(s)
• 1 small can of tomatoes, peeled
• 2 tbsp tomato paste
• olive oil
• salt and pepper
• e.g. vegetable broth or meat broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Tuscan bean soup

Pour the white beans into a sieve, rinse briefly, and then drain. Purée half of them with a hand blender. Peel and finely chop the onions, and fry in olive oil. Slice the savoy cabbage. Peel and finely chop the carrots. Trim and finely chop the celery. Finely chop the tomatoes. Add everything to the onions along with the tomato paste, then add vegetable stock (or meat stock—but then this stew is neither vegetarian nor vegan) if desired and cook until soft. Add the beans (pureed and whole) to the vegetables. Season with salt and pepper. Drizzle with a little olive oil and serve. Serve with ciabatta.