WINE SHOP MIONETTO

Ribollita

Ancient origins and traditional flavor: here is our recipe for ribollita, made more practical and faster by few little tricks.

INGREDIENTS ( for 4 people)

1 Potato

1 Celery

1 Carrot

1 Onion

350 g Precooked cannellini beans 

200 g Savoy cabbage

200 g Black cabbage 

Extra virgin olive oil 

Tomato sauce 

Parmesan cheese 

Toasted Tuscan bread 

Vegetable broth

PROCEDURE

Peel the vegetables, cut both cabbage and kale into strips and cook them in a pan with some extra virgin olive oil, adding drained and rinsed cannellini beans.

Cook for 15 minutes, adjusting the salt, and then add a liter of vegetable broth: simmer for at least two hours over medium heat until the soup has thickened.

Toast the bread slices in the oven, arrange them on the bottom of your soup bowls and pour the soup: season with extra virgin olive oil, grated Parmesan cheese and serve pairing it with a glass of Prosecco Rosé Doc.