{"id":2664,"date":"2020-03-10T10:07:52","date_gmt":"2020-03-10T10:07:52","guid":{"rendered":"https:\/\/www.eeqf.eu\/2020\/03\/10\/ribollita-toscana-con-olio-extravergine-doliva-dop-terre-di-siena\/"},"modified":"2020-03-10T10:19:01","modified_gmt":"2020-03-10T10:19:01","slug":"tuscan-ribollita-with-olio-extravergine-doliva-dop-terre-di-siena","status":"publish","type":"post","link":"https:\/\/www.eeqf.eu\/en\/2020\/03\/10\/tuscan-ribollita-with-olio-extravergine-doliva-dop-terre-di-siena\/","title":{"rendered":"Tuscan Ribollita with Olio Extravergine d\u2019Oliva DOP Terre di Siena"},"content":{"rendered":"
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Ingredients<\/strong>
\n350 g of dried cannellini beans
\n1 clove of garlic
\n1 sprig of rosemary
\n250 g of cabbage
\n300 g of kale
\n300 g of chard
\n220 g of stale bread
\n180 g of peeled tomatoes
\n1 potato
\n80 g of onions
\n80 g of carrots
\n100 g of celery
\n2 l of water
\nOlio Extravergine d\u2019Oliva DOP Terre di Siena to taste
\nSalt to taste
\nBlack pepper to taste
\nDried chili pepper to taste
\nFresh thyme to taste<\/p>\n<\/div>

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Preparation<\/strong>
\nSoak the cannellini beans overnight. Heat the Olio Extravergine d\u2019Oliva DOP Terre di Siena with the clove of garlic and the sprig of rosemary in a high pot, then add the drained beans and water. Cover the pot and cook for an hour on medium heat. When the beans are cooked, add salt and pepper, remove the sprig of rosemary, take a part of the beans and keep it aside. With an immersion blender, mix the left beans.
\nPrepare the saut\u00e9: put onions, celery, and diced carrots in a pan with a little Olio Extravergine d\u2019Oliva DOP Terre di Siena and cook them over medium heat. In the meantime, peel the potato and dice it. Add the potato to the saut\u00e9 and continue cooking. Pour the peeled tomatoes into a bowl, mash them with a fork, and add them to the vegetables in the pan.
\nClean the cabbage, the kale, and the chard, cut them coarsely, and add them to the soup. Also, add the blended beans, cover the pot, bring again to the boil, and, when it boils, remove the cover and cook for 45 minutes, stirring occasionally.
\nWhen the soup is ready, season with salt and pepper, add the left beans, mix and turn off.
\nCut the bread into slices, lay them on the bottom of a bowl, and cover with some soup. Keep going until you finish the ingredients.
\nCool the soup at room temperature and, then, in the fridge, covering the bowl with plastic wrap.
\nWhen it is cold, pour the Ribollita into a pan, bring it to a boil, flavor it with chili pepper and thyme. Serve it hot.<\/p>\n<\/div>

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