Product Description
Details
Ribollita soup:
200gr.black cabbage
100gr.potatos
1onion
1carrot
1cellery stick
2 fresh tomatos
Preparation:
1- Take a 5 liters casserole and start create your soffritto:wash,peal and chop fine onion,carrot and cellery,add 3 table spoon of extra virgin olive oil and add the the saute,stir fry about 5 minuts.
2- Put under cold water 12 hours and above the ribollita beans,drain and add to the soffritto,add salt and pepper and keep cooking about 10 minuts.
3- Add the tomatos chopped in 1 cm. Cubes and keep cooking add 2 table spoon of extravirgin olive oil.
4- Wash,peel and cut in 1 cm.cubes add them with the cooking ribollita soup also add the gabbage cutted in big stripes,add also a bit of salt and pepper.
5- Serve with cruncy rustical bread and extra virgin olive oil on top.