Ribollita with Salsiccia – Tuscan Bean Stew

Summary

Ingredients

• 200 g beans, white, small, dried
• 2 bay leaves
• 4 clove (s) garlic
• salt
• 1 teaspoon fennel seeds
• 25 g tomato (s), dried
• 70 g bacon, streaky
• 3 onion (s)
• 150 g carrot (s)
• 200 g potato (s)
• 150 g celery
• 500 g savoy cabbae
• 4 tablespoon olive oil
• 6 stalks thyme
• 1 ½ liter vegetable stock
• 100 g ciabatta
• 40 g parmesan cheese
• 4 stalks parsley, smooth
• 1 ½ tablespoon butter
• 300 grams salsiccia
• pepper
• sugar
• 1 squirt lemon juice

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Instructions

1. 1. Soak the beans in cold water the day before. The day after, pour the beans into a colander and drain.
2. 2. Cook the beans in plenty of boiling water with 1 bay leaf and 1 clove of garlic uncovered over a low heat for 40 - 45 minutes until soft. Only season with salt at the end of the cooking time. Drain and rinse the beans.
3. 3. Coarsely crush the fennel in a mortar. Finely dice tomatoes, bacon, onions and 2 cloves of garlic.
4. 4. Peel the carrots and potatoes. Unthread the celery. Cut everything into ½ cm cubes.
5. 5. Clean the savoy cabbage and cut into 1 cm wide strips.
6. 6. Heat 2 tablespoons of oil in a saucepan. Fry the bacon in it for 3 minutes until crispy. Add tomatoes, onions and garlic. Stew over medium heat for 2 minutes.
7. 7. Add carrots, potatoes, celery, 3 stalks of thyme and bay leaf and cook for 4 minutes.
8. 8. Pour in the stock, bring to the boil and cook for 10 minutes.
9. 9. Pluck the bread into small pieces. Halve the rest of the garlic clove. Pluck the remaining thyme leaves. Grate the parmesan. Chop the parsley.
10. 10. Melt the butter in a pan. Roast the bread, garlic and thyme in it over medium heat until golden brown and season with salt.
11. 11. Add savoy cabbage to the stew and cook for 5 minutes.
12. 12. Mix in the beans and cook for 3 minutes.
13. 13. Squeeze the salsiccia out of the intestine and pluck coarsely. Heat 2 tablespoons of oil in a pan. Fry the dumplings all over until brown.
14. 14. Take the dumplings out of the pan and let them steep for 3 minutes in the stew. Season the stew with salt, pepper and possibly a little lemon juice.
15. 15. Serve the ribolitta sprinkled with croutons, parmesan and parsley. Drizzle with a little olive oil if you like.
16. Tip: This stew also tastes delicious as a vegetarian dish. Just leave out the bacon and salsiccia. Instead of the dried beans, you can also use 2 cans of small white beans (250 g drained weight each).

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