RIBOLLITA

Ingredients (serves 4)

• ½ onion
• 2 leaves of savoy cabbage
• 4 leaves of black cabbage
• 2 potatoes
• a celery rib
• 2 carrots
• 2 courgettes
• 10 french beans
• 5-6 leaves of chard
• 50 gr.of peas
• basil
• 100 gr. of “cannellini” beans
• 5 leaves of sage
• 3 cloves of garlic
• 100 gr. of peeled tomatoes
• 100 gr. of tuscan stale bread
• extra virgin olive oil
• salt
• black pepper

Cook the "cannellini" beans with garlic and sage in a small pan with water for one hour. (before cooking leave the beans in water for at least 8 hours).
Fry slightly the onion in a pan with the oil, chop coarsely the savoy cabbage and the black cabbage and add them to the onion; when they seem to be withered, add all ingredients in pieces. When the vegetables will be warm add warm water to cover them, the peeled tomatoes and after 20 minutes half of “cannelloni” beans milled in a vegetable mill and the other half with its water. Cover the pan and let cook over a law flame for one hour. Add salt and pepper to taste. Put in a soup-tureen the small slices of stale bread and cover them with the warm vegetable soup. Add extra virgin olive oil.
The soup is ready even if it would be better to let it rest and serve the day after, after a new boiling in a pan with oil.