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Ingredients

• 800g of fresh borlotti or cannellini beans (or 300g of dried borlotti or cannellini beans)
• 400g of fresh, ripe tomatoes or tinned tomatoes
• 1 black cauliflower (almost impossible to find!) or 1 quarter of a regular one
• 1 quarter of a cabbage
• 500g of beet (similar to spinach but milder flavoured)
• 1 carrot
• 1 celery stick
• 1 red onion
• parsley
• basil
• extra virgin olive oil
• salt
• pepper
• parmigiano reggiano (parmesan) cheese.

Description

This Is The Perfect Time For Comforting Soups, Such Us Ribollita ('boiled Again'), So Called Because It's Even Nicer If You Have It Heated Up The Day After. It's A Very Traditional Dish In Central Italy And It's Sometimes Called Acqua Cotta ('cooked Water

Group Recipes