Ribollita (Tuscan Vegetable Soup)

For the ribollita, soak beans overnight in plenty of water.

The next day, finely dice the onions, carrot and celery, and finely chop the garlic and parsley leaves.

In a large pot, sauté the onions in olive oil. Add the garlic and saute lightly as well. Then add the chopped vegetables, parsley and rosemary sprig and saute everything for 10 minutes. Stir well during this time!

Then remove the rosemary sprig again. Drain the beans, add them to the pot with the vegetables and simmer gently with 1/2 liter of water and a little salt, covered, for about 1 1/2 to 2 hours. Once the beans are tender, strain half through a sieve and return to the pot as a puree.

Roughly chop the cleaned chard, coarsely chop the cabbage (without the stalk), peel and coarsely chop the potatoes. Scald the tomatoes, skin, quarter and remove the seeds (drain the canned tomatoes well and quarter them as well).

Add everything to the beans and continue to simmer for about 20 minutes. When the vegetables are cooked, add about 1/2 liter of water to the soup, depending on the desired consistency, and season with salt and chili powder. Bring to a good boil again.

Before serving, place 1 or 2 slices of bread in each plate, spread the ribollita on top and drizzle with a little fine olive oil.

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