one kg of porri, two spoons of flour, half liter of broth, tuscan bread, parmisan and oliv oil
Cut in slice the porri and put them to cook with six spoons of oliv oil, take it on fire slow and mix it often. When the vegetable is ready add flour little by little out from fire. Spill the cold broth and continue to cook on little fire untill a complete absorption. Roast six slice of bread and put them on a pirofila for oven; put over a lot of parmisan chees and grill on the oven for ten minutes
1 garlic, chopped 1 onion, chopped 1 carrot, chopped 1 celery, chopped 1 potato, peeled and chopped 1/2 head savoy cabbage, thinly sliced 1/2 head black cabbage, thinly sliced 6 slices country bread 1 cup extra virgin olive oil (240ml), plus extra for drizzling 19oz barlotti beans (540g) 2 cups puree tomatoes (480ml) 4 cups vegetable broth (910ml) Salt and pepper to season
To start your La Ribollita:
In a large pot, heat extra virgin olive oil and sautí onions, garlic, celery and carrots until they are soft.
Add potatoes, savoy cabbage, black cabbage, tomato puree and beans. With the back of a fork, break up some of the beans.
Add vegetable broth and bring it to a boil.
Add slices of country bread and stir well.
Continue cooking on medium heat for 45 minutes, adding a little more vegetable broth if necessary. The consistency should be that of porridge.
Salt and pepper to season.
Drizzle extra virgin olive oil on each individual serving and serve immediately.