Tuscan-Style Ribollita Ingredients: Onion Carrot Garlic Tomato Paste (use 1/2 for this dish; the remaining half is for the pasta dish) Savoy cabbage Beans Bread (For best results, read recipe fully before beginning.) 1) Prepare the ingredients: - Peel the carrot and discard the skin, then slice into thin rounds. - Peel the onion and discard the skin, then small dice. - Using the side of your knife, smash the garlic. Peel and discard papery skin, then roughly chop garlic. - Remove and discard core of cabbage, then thinly slice leaves. - Tear bread into bite-sized pieces. 2) Make the ribollita: - In a sauce pan large enough the hold all the ingredients, heat 1/4 cup olive oil over medium-high until hot. Add sliced carrot and diced onion, season with salt and pepper, and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add chopped garlic and stir to combine. - Add tomato paste and cook, stirring constantly, until paste is distributed and oil takes on golden color, about 30 seconds. - Add sliced cabbage, beans (and liquid), and 1 cup warm water. Season with salt and pepper and cook until cabbage is soft, 12 to 15 minutes. - Add torn bread pieces and stir to combine. Simmer over low heat until bread softens and thickens soup (finished consistency should be quite thick). Taste and add more salt and pepper if needed.
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3) Plate your dish: - Divide ribollita between 2 bowls and drizzle generously with good olive oil. Enjoy!