RIBOLLITA
Ingredients for 4 people:

• 2 red onions
• 5 ripe or tinned tomatoes
• 1 stick of celery
• 4/5 basil leaves
• 2 carrots
• 2 courgettes
• 200g. green beans
• 1 leek
• 3 potatoes
• 4/5 leaves of black winter cabbage
• one quarter of a Savoy cabbage
• 1/2 kg. of cooked cannellini beans
• a glass of extra virgin olive oil
• salt and pepper to taste
• tuscan bread (1 / 2 days old ).
Chop the onions and put in a pan with the olive oil. Cook the onion gently until transparent, then add the peeled ripe or tinned tomatoes. Finely chop the vegetables and shred both types of cabbage. Add them to the pan with a little water, then season with salt and pepper to taste. Cook slowly, making sure the vegetables do not stick to the bottom of the pan. Add a little water at intervals as necessary. Boil the cannellini beans separately in plenty of water and then sieve them, together with a small amount of the water. When the cabbage and other vegetables are cooked - after about 2 hours - add the sieved beans. Keep simmering for at least 30 minutes, still being careful not to let any vegetables stick to the bottom of the pan. Cut the day-old Tuscan bread into thin slices, put them in a deep pan, cover them with the vegetables and all the juice. Let this sit for a while. Replace the pan over the heat and bring to the boil for 3/10 minutes, adding a spoonful of olive oil, until the mixture is ready.

Recommended wine : young Chianti Classico, preferably from the current year.