Ribollita

Summary

Ingredients

• 100 g bacon, streaky
• 1 ham - bone (possibly order from the butcher)
• 250 g beans. white, dried (substitute white from the can)
• 400 g savoy cabbae
• 1 leek, small
• 2 carrot (s)
• 2 stalks celery
• 1 sprig thyme, fresh
• 1 medium onion (s)
• 2 cloves garlic
• 300 g white bread, from the day before
• 2 liters meat broth
• 6 tablespoon olive oil, extra virgin!
• salt
• Pepper from the grinder

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Instructions

1. Soak beans covered with water for 12 hours. Then bring to the boil in the soaking water, cook on a low heat for 1.5 hours.
2. Cut the bacon, 1 leek, 2 carrots, 2 celery, 1 onion, 2 cloves of garlic into fine cubes. Heat 3 tablespoons of oil in a large saucepan. Fry the bacon and vegetables. Pour 2 liters of meat stock, add 1 sprig of thyme and the ham bone. Cover and cook over the lowest heat for 30 minutes.
3. Clean the savoy cabbage leaves and cut into coarse strips. Put in the saucepan and cook for another 30 minutes. Puree half of the cooked beans. Mix in with the whole bean kernels. Simmer uncovered for 15 minutes.
4. Take out bones. Season the soup to taste. Layer with bread slices in a large saucepan. Chill overnight, bring to the boil again before serving.
5. Drizzle with fresh oil and season with thyme, salt and pepper.

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