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Recipes

Ribollita

Coat a pan with extra-virgin olive oil, add chopped onion, carrot, celery and parsley and cook on a low flame. Add tomato puree and some water left from the beans you have boiled.

Chop some Savoy cabbage and Swiss chard and add to the tomato sauce along with a few potatoes cut into cubes. Add the cooked beans, a sprig of pepolino, salt and pepper to taste and simmer.

Place some thin slices of Tuscan bread at the bottom of a large bowl and pour some of the soup over them. Continue alternating slices of bread and soup. Let rest a few hours, or better still for an entire day. Warm and add a little extra-virgin olive oil and garlic before serving.