Ribollita - Tuscan soup

Preparation – 15 minutes

Puree half of the beans in a small blender, or by using a mortar and pestle and set the bean paste aside. Use a piece of kitchen twine to bind the fresh rosemary and thyme together.

Peel the onion and finely chop it. Also, peel the large carrot and celery stalk into pieces. Rinse the cabbage and cut it into smaller pieces, make the pieces not too but or too small.

Peel a large waxy potato and cut it into cubes. Slice 2 tomatoes into pieces.

Finishing the ribollita (Tuscan soup) – 2 hours and 15 minutes

Heat up a splash of olive oil in a large pan. Sauté the onion for a couple of minutes, then add in the carrot, celery and potato. Cook for another few minutes, and add in the fresh herbs packet.

Add in the tomatoes once the ingredients start to get some colour.

Add in the cabbage and cook for a couple of minutes longer. Now pour in the vegetable stock and bring to a boil. Reduce the heat and let it simmer gently for about 1½ hours.

Puree half of the beans with liquid from the can using a small blender, or by using a mortar and pestle. Add the pureed beans along with the remaining beans to the soup and continue to cook for another 30 minutes.

Season the soup to liking using salt and pepper. Serve the ribollita with sliced and stale old bread. Enjoy your meal!