Tuscan Ribollita

Ingredients

• 3 carrots
• 3 zucchini
• Half of a medium-sized cabbage
• Approximately 10 bunches of curly kale (if available)
• A package of curly kale
• A package of curly cabbage leaves
• 5 medium-sized potatoes
• 1 stalk of celery
• 1 large onion
• 3 medium-sized, peeled tomato mulberry tomatoes
• 2 cans of cannellini beans
• A can of borlotti beans
• 1 sprig of thyme or parsley
• 1 bolt
• 400 grams of homemade stale bread

Boil two of the five apples.

Cut the remaining part into small pieces or thin strips.

In a pan, pour in enough oil paint and cook the onion until it is golden brown.

Add the celery, then the carrots, followed by the cabbage, zucchini, and the three raw apples. To prevent the apples from sticking to the bottom, add the chopped tomatoes.

Add the curly kale, spinach, and curly kale leaves. Let it simmer for a moment, then add a can of cannellini beans and a can of borlotti beans (which should have been rinsed in advance).

Add water until it just covers the vegetables (remember that vegetables release water during cooking). You can also use broth.

Finely chop the two boiled apples and the remaining cannellini beans, then mix them with the rest of the mixture to achieve the characteristic creamy texture of ribollita.

Add the thyme or parsley, along with salt to taste.

Close the pot and let it cook for 20 minutes after the whistling sound.

Meanwhile, cut the bread into very thin slices.

Once the soup is cooked, arrange the bread slices in a pot, starting with a layer of bread to cover the bottom, followed by a layer of soup, another layer of bread, and so on, until the bottom is covered. The bread absorbs the soup and makes it soft.