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    You are in: Home / Recipes / Ribollita (Florentine) Recipe
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    Ribollita (Florentine)

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 30 mins

    30 mins

    8 hrs

    Chef Giles's Note:

    I recently had this in a lovely family restaurant in Florence and when I complimented the chef he was kind enough to provide me with the recipe.

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    Units: US | Metric


    1. 1
      Cook the beans in 2 litres of cold water. When cooked mash 3/4 of the beans and return to the bean stock reserving the rest for later.
    2. 2
      In another pan cook one onion (finely sliced) in 8 tbsp of olive oil. When golden add the tomato puree diluted with a little stock. Add the carrots and celery (chopped), swiss chard and cabbage (sliced) and the potatos cut into large chunks. Season and cook for a few minutes with the lid on, now add the bean stock and cook for an hour .
    3. 3
      Add the bread in chunks and the reserved cooked beans, cook for a further 10 minutes and remove from the heat stir well and allow to cool.
    4. 4
      Put the soup into a large oven proof dish and cover with slices of onion, pepper and a little olive oil. Put in a hot oven until the onion is golden. Cool a moment and serve with a bowl of parmesan for sprinkling.

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    Nutritional Facts for Ribollita (Florentine)

    Serving Size: 1 (604 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 499.0
    Calories from Fat 30
    Total Fat 3.4 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 741.1 mg
    Total Carbohydrate 97.5 g
    Dietary Fiber 23.0 g
    Sugars 15.2 g
    Protein 28.1 g

    The following items or measurements are not included:

    savoy cabbage

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