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| La Ribbolita Tuscan Soup |
Original Recipe registered past times Florentine Chapter of Academia Della Cucina
12 ounces dried white beans, soaked overnight
2 bay leaves
6 tablespoons extra virgin olive oil, to a greater extent than for drizzling
2 cloves garlic, minced
1 large onion, diced
2 celery stalks, diced
2 large carrots, diced
Fresh thyme
2 medium potatoes, cubed
12 ounces dark cabbage, shredded
12 ounces Savoy cabbage, shredded
10 ounces Swiss chard leaves, shredded
1 tablespoon love apple tree glue or two cups peeled chopped tomatoes
Sea salt
Freshly dry reason dark pepper
12 ounces twenty-four hours quondam crusty breadstuff cutting inwards cubes
Strain in addition to add together the soaked beans inwards 8 cups of boiling H2O alongside the bay leaves: hit until tender. Taste i edible bean to banking concern jibe if it is soft. Discard bay leaves. Strain in addition to reserve all of the cooking liquid. Puree one-half of the beans. Add the puree into the reserved cooking liquid. Set the whole beans aside.
In a pot, warm half-dozen tablespoons of oil, add together the garlic, onion; hit until soft. Add the celery, carrot in addition to thyme; hit briefly.
Add the potatoes, dark cabbage, Savoy in addition to Swiss chard. Dissolve the love apple tree glue inwards a chip of warm water, flavor alongside common salt in addition to pepper. Stir over medium oestrus for a yoke of minutes.
Pour inwards the pureed edible bean broth; hit over depression oestrus close 1 hour. At the end, stir inwards the reserved whole beans. Add breadstuff to the soup. Cook for a yoke of minutes. Remove from heat.
Set aside to residuum overnight. Reheat the soup in addition to drizzle alongside fresh olive oil. Serve hot or lukewarm alongside a drizzle of crude oil in addition to fresh grinded pepper.
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