Olive oil in Tuscan cuisine
300 g stale bread
2 onions
1 clove of garlic
1/2 Savoy cabbage
1 open-leafed cabbage
1 handful of Swiss chard
400 g dry white beans
2 potatoes
2 spoons of tomato purée
Extra virgin olive oil
Salt
Pepper
Recipe:
Soften the beans in 2 litres of cold water then boil. Purée three quarters of them and put the purée back into the cooking water. Put the whole beans to one side. Lightly brown the garlic and chopped onion in eight spoons of oil then, when golden, add the two spoons of tomato purée diluted in a glass of hot water. Add the finely chopped carrot and celery, the Swiss chard washed and cut into strips and the potatoes peeled and cut into fine slices. Add salt and pepper and cook for several minutes, then add the bean purée and cook for about an hour. When the vegetables are tender, add the bread cut into slices and the whole beans set to one side previously. Mix well, pour into a soup tureen and serve the ribollita sprinkled with extra virgin olive oil and very finely sliced onion rings served separately.
Bread soup