Recipe of the Week – Ribollita
Drain and rinse the beans well, then mash half of them with a little cold water.
In a large saucepan, heat the olive oil and sauté the onion over a medium-low heat for about 15 minutes, until softened. Add the carrots, celery and leek and sauté for 5 minutes, stirring. Now add the tomatoes with their juice, the puréed and whole beans, stock, rosemary and thyme, and simmer gently for about 1 hour. Shred the kale, cavolo nero or cabbage leaves. Add to the soup and cook for 10 minutes more. Remove the sprigs of thyme and rosemary and add some salt and pepper.