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                                                                  Ingredients
                                                                  • Yes No cannellini bean
                                                                  • Yes No dried
                                                                  • Yes No 1 bay
                                                                  • Yes No 1 tomato, squashed
                                                                  • Yes No small 1 potato
                                                                  • Yes No 2 red onions
                                                                  • Yes No 2 carrots
                                                                  • Yes No celery
                                                                  • Yes No 3 cloves of garlic
                                                                  • Yes No olive oil
                                                                  • Yes No a pinch a pinch of ground fennel seeds
                                                                  • Yes No a pinch a pinch of dried red chili
                                                                  • Yes No 14 oz 1 14 oz• of good quality plum tomatoes
                                                                  • Yes No kale leaves and stalks
                                                                  • Yes No 2 handfuls of good quality stale bread
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No the best extra virgin olive oil you find
                                                                  • Add your fresh or dried and soaked beans to a pan of water with the bay leaf, tomato, and potato – this will help to flavor the beans and soften their skins. Cook until tender – taste one to check that they’re nice and soft. Dried beans can take up to an hour, but check fresh ones after 25 minutes. Drain (reserving about half a glass of the cooking water), and discard the bay leaf, tomato, and potato.Finely chop your onions, carrots, celery, and garlic. Heat a saucepan with a splash of olive oil and add the vegetables to the pan with the ground fennel seeds and chili. Sweat very slowly on a low heat with the lid just ajar for around 15 to 20 minutes, until soft, but not brown. Add the tomatoes and bring to a gentle simmer for a few minutes.Add the cooked and drained beans with a little of the water they were cooked in, and bring back to the boil. Stir in the sliced cabbage (it will look like loads, but don’t worry as it will cook down), then moisten the bread with a little of the cooking water and stir it in too. The soup should be thick but not dry, so add a little more cooking water if you need to loosen it. Continue cooking for about 30 minutes – you want to achieve a silky, thick soup.Season the ribollita with salt and pepper and stir in 4 good glugs of good-quality Tuscan extra virgin olive oil before serving, to give it a glossy velvety texture. Serve on a cold winter’s day with lots and lots of Chianti!
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

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