Ribollita

Rachael Ray offers up this comforting vegan soup that?s full of robust flavours.
  • 450g dried white beans
  • Pepper
  • Salt
  • 2 potatoes, peeled, thinly sliced
  • 1 bunch chard, washed, cut into strips
  • 1 red cabbage, washed, cut into strips
  • 1/2 Savoy cabbage, washed, cut into strips
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 250ml warm water
  • 2 tbsps tomato puree
  • 6 tbsps extra-virgin olive oil, plus extra for serving
  • 2 onions, 1 chopped, 1 thinly sliced
  • 1 garlic clove
  • 450g stale homemade or stale store-bought Italian bread, thinly sliced
1) Soak the beans in 2.2L of water overnight and then boil them until tender, about 45 minutes to 1 hour.

2) Rub three-quarters of the beans through a sieve and put the puree back into the cooking water. Put aside the remaining whole beans.

3) Brown the garlic and the chopped onion in the olive oil, and as soon as they have softened, add 2 tablespoons of tomato puree diluted with a glass of warm water. Add the carrot, celery, cabbage, chard and potatoes. Season with salt and pepper, cook for a few minutes and then add the pureed beans. Continue cooking for an hour.

4) When the vegetables are well done, add the sliced bread and the whole beans previously put aside. Mix well, pour into a soup tureen and serve with a touch of extra-virgin olive oil and the thinly sliced onion, passed around separately.

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