Tuscan Ribollita

Summary

Prep Time	40 mins
Cook Time	2 hrs 30 mins
Total Time	15 hrs 10 mins
Course	Soup
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Soak the beans overnight.
Cook in unsalted water with a squeezed tomato and a small potato for 25 minutes to 1 hour, depending on the type of bean. Strain and collect the bean water; Can be used as the base of the vegetable broth if desired (omitting it does not cause puffiness).
Cut the potatoes, celery, onions and carrots into fine cubes and fry them in a little oil in a large saucepan. Add the bay leaves and 3/4 of the savory cut into thin strips and the quartered Brussels sprouts. Roast a little, salt and deglaze with the white wine.
Mash half of the beans, then put both parts of the beans in the saucepan, pour the vegetable stock over them and cook for up to 2 hours with the lid half closed. The consistency should be thick, stew-like, but there should still be liquid. If necessary, add hot soup or hot water.
Tip: Now you can actually leave the dish to boil again later.
Then crumble the bread into the soup, add the sliced Fontina cheese and the remaining savoy cabbage and cook for another 30 minutes. Season the stew with oil and pepper.
Depending on your preference, you can add the bread late or when serving.
Some guests like to eat freshly sliced white bread with it.
Omit the Fontina cheese if you can`t get one or replace it with another cheese.
A wonderfully aromatic dish like from grandmother`s kitchen, very filling, excellent to pre-cook and then reheat (Ribollita = the reboiled). It is not difficult to prepare, but it takes time.

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