Dice 180 g onion, 180 g carrot and 150 g celery into 1 cm pieces; roughly chop 300 g kale and 300 g cabbage.

Ingredients

• 600 gBeans, white, mature seeds, canned
• 300 gKale, raw
• 300 gCabbage, common (danish, domestic, and pointed types), freshly harvest, raw
• 180 gCarrots, raw
• 150 gCelery, raw
• 180 gOnions, raw
• 500 gTomatoes, red, ripe, canned, packed in tomato juice
• 300 gBread, French or Vienna
• 55 gOil, olive, salad or cooking
• 1,000 gBeverages, water, tap, drinking

Method

1. Dice 180 g onion, 180 g carrot and 150 g celery into 1 cm pieces; roughly chop 300 g kale and 300 g cabbage.
2. Soften onion, carrot and celery in 55 g oil for 10 minutes at 150 °C.
3. Add 600 g beans, 500 g tomatoes, 1,000 g water, kale and cabbage; simmer covered 25 minutes at 95 °C.
4. Press 300 g bread into the soup and leave it to swell for 10 minutes. Do not drain the water.
5. Reheat ribollita uncovered for 12 minutes at 95 °C and divide between six deep plates.