cipolla, sedano e carota per il soffritto
fagioli secchi cannellini o borlotti
olio extravergine di oliva
verza, cavolo cappuccio, cavolo nero,
un cucchiaio o due di salsa di pomodoro, facoltativo
sale/pepe o dado homemade
peperoncino, se piace
finocchio selvatico, se piace
pane toscano raffermo
Mettere a bagno i fagioli per una notte se si usano quelli secchi.
L'indomani eliminare quelli risaliti in superficie, risciacquarli e cuocerli in pentola a pressione per circa 15 minuti dal fischio in abbondante acqua, con un rametto di rosmarino e uno di salvia legati insieme (cuocendoli in pentola normale il tempo di cottura si allunga a un'ora, un'ora e mezza).
And for that everyone hides his personal recipe, with a little more or less of this and that.
Ribollita means boiled twice as once it was made in large quantities, and re-heated in the following days, becoming more and more delicious every day after.
So get yours the suggestion to make it at least a day in advance, and fluid enough if you plan to add the bread (which however is not mandatory, you can also serve it without).
I've learned from my Florentine cousin to slice thinly the bread: in this way he will fit in better and faster, leaving the soup softer.
You can use borlotti beans, cannellini or toscanelli, both fresh or dried, depending on their seasonal availability .
dried beans or cannellini beans
extra virgin olive oil
carrot, onion, celery, chard, potato,
zucchini (when in season)
salt/pepper or homemade stock cubes
chili, if you like
fennel, if you like
leftover Tuscan bread
The next day remove those recovered to the surface, rinse and cook in a pressure cooker for about 15 minutes from the whistle with plenty of water, with a sprig of rosemary and sage tied together (if using a regular pot cooking time will be an hour, an hour and a half).
Do not throw away cooking water, will be used for the soup.
Sauté onion, celery and carrot, finely chopped.
Add all chopped vegetables, one at a time, starting with cabbage and kale, amalgamating the previous with the following (tomato sauce the last, if used), then add the bean cooking water. Blend 2/3 of the cooked beans and add to the soup, the remaining will be added when the soup is done.
Add salt and pepper (or season with homemade stock cubes), optionally add a little chili/fennel at your pleasure.
Cook the vegetables in a pressure cooker for 20/30 minutes from the whistle , otherwise in a regular pot let simmer for an hour and a half.
As said before, better if made in advance, all vegetables and flavors will nicely amalgamate.
Half an hour before serving, arrange a layer of piping hot soup in a large bowl, place sliced bread, again soup, then again bread and repeat till you come to the top of the bowl: let stand covered for about 10/15 minutes then serve.