/wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png 0 0 Leo Keijzer /wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png Leo Keijzer2020-09-21 08:01:172020-12-01 15:53:37Ribollita
- 250 g dried canellini beans
- 1 tsp baking soda/baking soda
- 500 g Tuscan bread stale bread
- 500 g palm cabbage
- 1 piece onion finely chopped
- 1 piece carrot finely chopped
- 2 stalks celery coarsely chopped
- 3 pieces of potatoes in cubes
- 2 cloves garlic finely chopped
- 2 sprigs of rosemary stripped
- 1 tbsp tomato puree
- 1 pcs red onion
- 500 ml vegetable stock
- Soak the beans in plenty of water with the baking soda overnight. Put in the fridge.
- Break the bread into pieces so that it gets old quickly.
- Drain and cover the beans again and bring to a boil. Then turn the heat to low so that the water doesn't bubble.
- Skim off as needed and add some sage. After 1 to an hour and a half they are done. Keep half aside and puree the other half. Save the cooking water.
- Remove the veins from the cabbage and cut the leaf into strips. Saute the onion, celery, potato and garlic in olive oil in a large pan with the rosemary. When it starts to color add the cabbage. Add tomato paste and the mashed beans to the pan. Add enough cooking liquid from the beans, water from the tap or stock to cover everything. Bring to boil. Let it simmer for half an hour until the vegetables are al dente.
- Then add the whole beans. Season with salt and pepper.
- Toast the bread and drizzle with olive oil, rub with garlic.
- Place half of the bread in another pan. Spoon half of the soup on top, then the rest of the bread and the rest of the soup. Let cool and put in the fridge.
- The next day, warm the soup and stir. Add some liquid if it is too thick.
- Peel the red onion and cut it lengthwise. Then cut the halves into wafer thin slices.
- Serve the soup. At the table you can sprinkle the red onion over it and possibly some olive oil.
Bron: Onno Kleyn/ Milou Simôes
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