Ribollita

INGREDIENTS

·       1 celery
·       300 gr of black cabbage
·       400 gr of carrots
·       1 cabbage
·       500 gr of white beans
·       500 gr of potatoes
·       some zucchini (4 or 5)
·       500 gr of Tuscan bread (better still)
·       tomato sauce
·       parsley
·       onion with which to make the beat
·       OIL EVO EXTERRAVIRES

PREPARATION

1. First of all, sauté the onion and celery in extra-virgin olive oil EXTERRAVIRES in a large pot and add the black cabbage and savoy cabbage.
2. When these two vegetables begin to cook it is time to add half a can of tomato sauce, then sliced ​​carrots, celery, chopped potatoes and chopped zucchini.
3. The beans, which must be cooked separately, must be passed in half and the others left whole and then combined with the other ingredients.
4. After about an hour the soup is cooked.
5. You should then slice the stale Tuscan bread and place it in a tureen alternating layers of cooked vegetables.
6. After a rest of about thirty minutes the soup is ready.
7. It is good to remember however that its specialty is to be heated in a pan, with a string of extra virgin EXTERRAVIRES raw oil and fresh onion, in the following days it will be even better.