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- Ribollita
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- Ingredients:
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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 180°C (350°F) 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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