Here is the recipe , the list of ingredients is very long.I shall enjoy making it and then ai will enjoy seeing my husband and his sister revert to the mischievous happy children they were and remember their lovely Tuscan summer holidays.
Half kilo beans, cannelini I think..
Half green cabbage
150g cavolo nero
Half kilo of ripe tomatoes or passata
4 sticks celery
4 bietole leaves
Parsley and basil
2 small peperoncini - optional
2 littes hot water
Extra virgin olive oil
Salt and pepper
Half kilo day old Tuscan style bread
Wash all the vegetables and cut into smallish pieces. Put everything except the beans,passata and bread into a large saucepan and let it simmer on a low heat until soft, use enough olive oil so it doesn't stick. Add the beans , passata and the hot water and simmer for about 2 hours , stirring occasionally.check the seasoning.
When cold store in the fridge for 2-3 days or freeze.
When ready to serve, bring to the boil again - hence Ribollita- simmer for about 15 minutes. Slice the bread thinly and place in the bowls. Ladle over the soup and let it rest for a few
Minutes. Add more oil and fresh ground black pepper if liked.