RECEIPE OF RIBOLLITA

Ingredients x 6 people:
1 bunch of black cabbage
1/2 of savoy
1/2 of cabbage
1 bunch of mangold
4 carrots
2 potatoes
2 stalks of celery
1onion
1 red tomato
6 spoons of extra vergin olive oil
salt
200 gr. of Tuscan dried beans
Natural rising Tuscan stale bread
1 bit of thyme

Proceeding:
Soak the beans for one night, then boil them in abundant salt water with a small branch of rosemary and sage. Clean and cut the vegetables and brown in the oil the carrots, the onion and the celery. When the onion is dried up add the tomato, salt and continue the cooking.
At this point add the mangold, the cabbages and, last, the potatoes. Cover with hot water and cook for about 1 hour. Add the beans with some cooking water and boil for another 1/2 hour. In the meantime cut the bread in thin slices and add to the soup with the thyme. Continue the cooking up to the soup will be thick. Serve with a trickle of oil, a grinding of black pepper and thin cut small onions.