A winter dish from Tuscany, for this last cold month! Here is the recipe:

INGREDIENTS:

• 1 black cabbage
• 1/2 cabbage
• 2 potatoes
• 2 carrots
• 1 onion
• 10 cherry tomatoes
• 2 zucchini
• 1 celery stalk with leaves
•  400 grams of cannellini beans
•  1 can of tomato sauce
• extra virgin olive oil
• Stale Tuscan Bread

PREPARATION

The night before, soak the dried beans overnight, then cook them in a clay pan with boiling water.

In a very large skillet, brown the onion, cut into rings with olive oil; add the chopped carrots and celery, then allow to brown in the oil.

After 5 minutes, add the tomatoes, the peeled and quartered tomatoes, salt, pepper and cook over high heat in the pan with the lid for about ten minutes.

Then lower the flame and add the cubed potatoes; after 10 minutes, add the kale and chopped black cabbage.

To soften everything, you can use the cooking water that you use for the beans.

Now add half of the beans to the pan and, after a while, the chopped zucchini.

Pass the other half of the beans to obtain a puree and add the tomato sauce, then let the mixture dry a little and finally add it to the vegetables you have cooked in the pan.

In the meantime, cut the stale bread into pieces and let it roast in the oven at 180 ° for 3 or 4 minutes.

Take a clay pan and arrange the bread cut into crisp cubes at the bottom.

Pour the vegetables with the broth over the bread then add another layer of croutons, add more vegetables and broth and season with a little extra virgin olive oil.

Serve the Tuscan Ribollita very hot!

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