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Ribollita
Ribollita
 
 
Ingredients:

1 and 1/2 lbs (675 grams) cavolo nero (Tuscan cabbage), shredded
5 oz (150 grams) fresh white beans OR 3 oz (80 grams) dried white beans, soaked in cold water overnight and drained

2 potatoes, coarsely diced
1 carrot, chopped
1 onion, chopped
1 celery stick, chopped
3 fresh (or canned tomatoes), peeled
3 tablespoons extra virgin olive oil, plus extra for drizzling
1 fresh thyme sprig
4 country-style bread slices
Salt arid pepper 

Directions:

Heat the olive oil in a saucepan.

Add the carrot, onion and celery and cook over a low heat, stirring occasionally, for about 5 minutes until softened.

Add the tomatoes, thyme and potatoes and cook for several minutes.

Add the cavolo nero and beans.

Pour in 3 and 1/2 pints (2 liters) water and season with salt.

Bring to a boil.

Lower the heat, cover and simmer for about 2 hours.

Preheat the oven to 180C (350F) Gas Mark 4.

Place the bread on the base of a large earthenware casserole and ladle in the soup.

Cook in the oven for about 8-10 minutes.

Sprinkle with pepper and drizzle with olive oil. Serves 4.

That's it!
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