La Ribollita

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READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak beans in a pot for 24 hours in 6 cups of water.
  • Soften beans by gently boiling for 1 hour (use the same water they were soaking in as this becomes the base of your stock).
  • Remove beans from water (retain water) set half aside the beans as is, puree the other half in a blender.
  • In a large soup pot, add olive oil. Sauté onions and leaks till they soften.
  • Add carrots, celery and garlic. Sauté for about 10 minutes.
  • Add bean stock, cabbage, and kale, simmer for 20 minutes.
  • Add bread, potatoes, the can of tomatoes, the beans(both whole and the puree) and seasonings and simmer for about 45- 60 minutes until the soup thickens and take on a uniform consistency.
  • Serve in bowls and sprinkle cheese on top.
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