Gray and cold days, perfect for spending time at home for cooking!
So we offer you a great classic of Tuscan cuisine, which represents our tradition par excellence. Created to be able to reuse stale bread, not to waste it!
Cannellini beans, black cabbage, savoy cabbage, chard, tomatoes, celery, carrots, onion, leek, garlic, thyme, stale bread, extra virgin olive oil, salt and pepper
To prepare it, you need to cook the beans, keeping all their water. Spend about three quarters of it by pouring the puree directly into their water and keep the others aside.
Fry the chopped onion and leek in the oil, then add all the chopped vegetables, leave to flavor, finally add the tomatoes, thyme, salt and pepper.
Pour all the liquid from the beans into the pot with the vegetables and cook the soup slowly for another hour, adding a little hot water if necessary. A few minutes before the end, add the whole beans kept aside.
Arrange a layer of sliced bread on the bottom of a bowl and cover with plenty of boiling soup. Proceed with another layer of bread and one of soup until all ingredients are used up. Leave to cool.
The next day the soup must be cooked for a few minutes directly in the pan. Sprinkle with oil, sprinkle with pepper and serve.