salt, pepper.<\/p>\n
Soak the beans for 12 hours, then boil them in plenty of water flavored with celery and parsley.<\/p>\n
In a large pot, heat some oil and add the sliced red onions and leek. As soon as they begin to color, add a generous mixture of chopped celery ribs, carrots, parsley, and tomatoes (seeds removed), then cook for a few minutes. Then add \u2013 all well washed and cut \u2013 the potatoes, black cabbage, savoy cabbage, and chard. When they begin to wilt, cover with hot water, add salt and pepper, and let cook for about an hour and a half over moderate heat. <\/p>\n
Pur\u00e9e half of the boiled cannellini beans and pour them, along with the whole beans and their cooking liquid, into the pot. Stir carefully, bring to a boil, and leave on the heat for another half hour over very low heat. <\/p>\n
Pour the soup into a tureen, alternating in layers with sliced bread. It can be served after a brief rest, so that the bread softens, with slices of fresh spring onions and extra virgin olive oil. <\/p>\n
The next day, the leftover bread soup becomes ribollita. Heat it in an earthenware pot, adding a little water. Season with oil, pepper, and chopped onion, and bake without ever stirring it: it will be ready when it has formed a nice crust. Serve with oil and fresh onion. <\/p>\n
Ribollita originates from a cuisine of recycling, dictated by a poor economy and, of necessity, frugal. But from the leftover bread soup, put back on the heat the following day, a miracle is born: a new soup, with a more intense and profoundly different flavor. Marilena Grosso also uses the oven, but normally the soup can be reboiled in a wide pot, adding a little broth or water. <\/p>\n","protected":false},"featured_media":0,"template":"","categoria_ricette":[452],"ristorante":[],"tipo-di-piatto":[467],"class_list":["post-5483","ricette","type-ricette","status-publish","hentry","categoria_ricette-cooking-without-waste","tipo-di-piatto-first-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/unabuonaoccasione.it\/en\/wp-json\/wp\/v2\/ricette\/5483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/unabuonaoccasione.it\/en\/wp-json\/wp\/v2\/ricette"}],"about":[{"href":"https:\/\/unabuonaoccasione.it\/en\/wp-json\/wp\/v2\/types\/ricette"}],"wp:attachment":[{"href":"https:\/\/unabuonaoccasione.it\/en\/wp-json\/wp\/v2\/media?parent=5483"}],"wp:term":[{"taxonomy":"categoria_ricette","embeddable":true,"href":"https:\/\/unabuonaoccasione.it\/en\/wp-json\/wp\/v2\/categoria_ricette?post=5483"},{"taxonomy":"ristorante","embeddable":true,"href":"https:\/\/unabuonaoccasione.it\/en\/wp-json\/wp\/v2\/ristorante?post=5483"},{"taxonomy":"tipo-di-piatto","embeddable":true,"href":"https:\/\/unabuonaoccasione.it\/en\/wp-json\/wp\/v2\/tipo-di-piatto?post=5483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}