Ribollita (Florentine)

1. 1

   Cook the beans in 2 litres of cold water.

2. 2

   When cooked mash 3/4 of the beans and return to the bean stock reserving the rest for later.

3. 3

   In another pan cook one onion (finely sliced) in 8 tbsp of olive oil.

4. 4

   When golden add the tomato puree diluted with a little stock.

5. 5

   Add the carrots and celery (chopped), swiss chard and cabbage (sliced) and the potatos cut into large chunks.

6. 6

   Season and cook for a few minutes with the lid on, now add the bean stock and cook for an hour .

7. 7

   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.

8. 8

   Put the soup into a large oven proof dish and cover with slices of onion, pepper and a little olive oil.

9. 9

   Put in a hot oven until the onion is golden.

10. 10

    Cool a moment and serve with a bowl of parmesan for sprinkling.

* Per serving · 4 servings · Values may vary.