Bread soup
Ingredients for 4 people:
- 400 grs stale Tuscan bread
- 300 grs dried beans
- 400 grs ripe tomatoes
- 1 celery stick
- 1 carrot
- ¼ cabbage
- 2 zucchinis
- 1 onion
- 2 fresh spring onions
- salt
- pepper
- oil
Preparation:
Soak dried beans for at least 15 hours. Boil in salted water with a drizzle of oil. Dice vegetables and brown finely chopped onion in abundant olive oil. Add diced vegetables and cook for 5-10 minutes. Add beans, some whole and some mashed with a masher, their cooking water, tomatoes and let gently boil for about 2 hours. Add salt and pepper to your taste, add more water if necessary. Slice bread.
Once cooking is finished, alternate in a bowl broth and bread for a total of 3 or 4 layers. Adding a drizzle of oil and fresh finely chopped spring onions before serving. The famous “ribollita” is made with remaining bread soup cooked in a saucepan with olive oil. This dish is much tastier the following day.