Ribollita Toscana

Instructions

1. Step 1

   Heat 3 tbsp (45 ml) of the olive oil in the large pot over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until softened.

   Timer: 10 min (fixed)

   Ingredients used: 150.0 gr Carrot, 120.0 gr Celery, 45.0 ml Olive Oil, 200.0 gr Onion

   Cookware: large pot, wooden spoon

2. Step 2

   Add the garlic, rosemary, and tomato paste. Stir over medium heat until the tomato paste darkens slightly and smells fragrant.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Garlic, 2.0 gr Rosemary, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

3. Step 3

   Stir in the crushed tomato, vegetable stock, potato, cannellini beans, salt, and black pepper. Bring to a boil over high heat, then reduce to low heat, cover partially, and simmer.

   Timer: 15 min (fixed)

   Ingredients used: 500.0 gr Cannellini Bean, 400.0 gr crushed tomatoes, 2.0 gr Ground Black Pepper, 300.0 gr Potato, 10.0 gr Salt, 1200.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

4. Step 4

   Add the kale and Savoy cabbage. Continue simmering over low heat, partially covered, until the potato and greens are tender.

   Timer: 15 min (fixed)

   Ingredients used: 250.0 gr Cabbage, 300.0 gr Kale

   Cookware: large pot, wooden spoon

5. Step 5

   Mash part of the beans and potatoes directly in the pot, leaving plenty of the soup chunky.

   Timer: 3 min (fixed)

   Cookware: large pot, potato masher

6. Step 6

   Remove the pot from the heat and stir in the bread. Cover and let the soup rest until the bread softens and absorbs the broth.

   Timer: 20 min (fixed)

   Ingredients used: 300.0 gr Bread

   Cookware: large pot, wooden spoon

7. Step 7

   Return the pot to low heat and cook, stirring often, until the ribollita is steaming hot and thick.

   Timer: 10 min (fixed)

   Cookware: large pot, wooden spoon

8. Step 8

   Divide the ribollita among bowls and drizzle with the remaining 1 tbsp (15 ml) olive oil.

   Ingredients used: 15.0 ml Olive Oil