Ingredients
– 400g canned cannellini beans (or dried beans, soaked and boiled)
– 1 bunch of Tuscan black kale (cavolo nero), stems removed and leaves chopped
– 1/2 head of savoy cabbage, sliced
– 300g stale Tuscan bread (salt-free), sliced
– Carrots, celery, and onion (finely diced for the soffritto)
– 400g canned peeled tomatoes or tomato purée
– High-quality Chianti Classico DOP Olive Oil
– Fresh thyme, vegetable broth ora water, salt, and black pepper
Preparation
Gently sauté the diced onion, celery, and carrots in a wide pot with a generous swirl of Chianti Classico DOP Olive Oil until soft and fragrant.
Add the chopped cavolo nero, savoy cabbage, tomatoes, and half of the cannellini beans. Pour in the broth, season with salt and pepper, and simmer on low heat for about an hour. Purée the remaining half of the beans and stir them in for extra creaminess.
In a separate earthenware pot or oven dish, create alternating layers of the vegetable soup and slices of stale Tuscan bread until all ingredients are used, finishing with a layer of soup on top.
Let the soup rest for a few hours (or overnight). Reheat it gently on the stove (traditionally “reboiled” or ribollita).
Serve piping hot in shallow bowls, generously drizzled with raw fresh Chianti Classico DOP Olive Oil right before eating to release its full aromatic profile.
