Tuscan Ribollita

Ribollita is the recovery dish of excellence of the Tuscany culinary tradition. It is a poor dish based on bread and vegetables of the autumn season.

1. Peel the potato. Cut the potato, cabbage, black cabbage and beets into strips after washing them and place them in a pot of water to boil for 20-30 minutes.
2. Meanwhile, fry the onion in a pan with 3 spoons of extra virgin oil.
3. Add celery and carrot cut into cubes.
4. Add the beans after having drained them from the storage water and washed let them a flavour for a few minutes.
5. Drain the vegetables and add them to the pan with beans.
6. Cover with a litre of vegetable broth.
7. Add the tomato sauce and cook for another 30 minutes.
8. When cooked add salt and pepper to taste.
9. Toast the slices of bread, put them on individual plates, pour the soup and season with extra virgin oil and Parmigiano Reggiano cheese.