Ribollita - Tuscan Vegetable Soup

Step 1

First, soak the dried cannellini beans in cold water for at least 12 hours (ideally 24 hours).

Step 2

Once the beans have soaked, drain them and add them to a pot with 3 peeled garlic cloves, two sprigs of rosemary and 5 sage leaves. Cover the beans with 4 cups/1 litre water and place on a low heat, covered. *see notes if using pre-cooked cannellini beans.

Step 3

Let the beans simmer gently for 2 hours then remove the beans with a slotted spoon and place in a separate bowl and discard the rosemary and sage. Keep the bean cooking liquid, this will act as your stock for the soup.

Step 4

Finely chop the carrot, onion and celery and add to a large pot with the olive oil. Saute gently until soft then add the potato (peeled and cubed) and the leek, continue to cook until the leek has softened.

Step 5

Add the bean cooking liquid, vegetable stock and canned chopped tomatoes along with a good pinch of salt and pepper, simmer gently for 40 minutes.

Step 6

Now add the roughly chopped cavolo nero and cannellini beans, simmer covered for 20 minutes then add the chopped bread. Simmer gently for another 10 minutes then serve.