Ribollita

Directions

1. 1
   Cut the onion, celery, and carrots into small pieces to make the base for a soffritto.
2. 2
   In a large pot, heat the olive oil and cook the soffritto. Once softened, add the black cabbage and the savoy cabbage.
3. 3
   As soon as the cabbage begins to to cook, add half a jar of tomato puree, then carrots, celery, potatoes, chopped courgettes and peas.
4. 4
   In a different pot, drizzle some olive oil and cook the beans. Once soft, add them to the rest of the soup and mix.
5. 5
   Cook the soup on low heat for 1 hour then remove from the heat.
6. 6
   The bread must then be sliced ​​and placed in a tureen. Make sure you alternate bread slices with layers of cooked vegetables.
7. 7
   After the soup rests for approximately 30 minutes, it is ready to eat.
8. 8
   As mentioned previously, It is good to remember to reheat the soup in the following days. It will taste even better. And do not forget to add a drizzle of olive oil before eating!