Ribollita

Ingredients for 4 people

History

This soup is called Ribollita because in origin it was the rests of a simple soup of lean meat heated the day after in a saucepan of crock, sprinkled in surface with thin slices of onion, ground black pepper and virgin oil. The soup was removed by the fire and served very warm without cheese. However one of the boiled today more diffused is described below.

Preparation

Flavoured in virgin oil a chopped up of onion, a carrot, a stem of celery and parsley; allow browning and then add the remaining vegetables carefully cut with salt and pepper. Allow simmer with low fire and add water if needed. At the end of cooking, add the beans previously boiled, a half whole, the rest minced. In a pot of crock alternate layers of thin slices of bread with the soup. Allow to rest for a long time: it is preferable to consume the boiled the day after. Before serving the boiled, put it on the fire, stirring again so that to amalgamate bread and vegetables. It is suggested to serve with some virgin oil, possibly new, and to garnish at pleasure with sliced red onion.