Ribollita

Preparation:

Preparation: This soup is called ribollita because, originally, it was the remains of any lean soup heated the next day in an earthenware pan, sprinkled on the surface with very fine slices of onion, black pepper and olive oil. It was removed from the fire when the onion had turned golden and served hot without cheese. However, today, one of the most popular ribollita is the one whose recipe we give. In a saucepan, heat the oil and season with the chopped carrot, onion and celery. Add the tomatoes, thyme and peeled potatoes cut into large cubes. Leave to infuse, then add the black cabbage cut into strips, the beans (the dry ones should be soaked from the night before) and cover with two liters of cold water. Add salt and cook covered for about 2 hours. Arrange the slices of bread on the bottom of a large earthenware pot, pour over the soup, place in a preheated oven at 180 degrees and brown. Before serving, sprinkle with freshly ground black pepper, season with two drizzles of oil.