The recipe of the real Tuscan Ribollita
According to the famous "Science in the kitchen and the art of eating well" by Pellegrino Artusi
The Tuscan Ribollita, which Artusi calls "Tuscan soup of lean peasant style", has been included by him, as recipe n° 58, in the famous manual "Science in the kitchen and the art of eating well".
This is how Pellegrino Artusi presents his recipe: "this soup, which, out of modesty, is given the epithet of a peasant woman, I am convinced that it will be appreciated by everyone, even by the gentlemen, if made with due attention".
Stale brown bread, soft, 400 grams.
White beans, 300 grams.
Oil, 150 grams.
Water, two liters.
Cabbage or cabbage, half a mizzen ball.
Black cabbage, as much in volume and even more.
A bunch of chard and a little pepolino.
A few slices of dried carnesecca rind or ham cut into strips.
Put the beans on the fire with the aforementioned water and add the rind. You will already know that the beans are to be put in diaccia water and if they remain dry you add hot water. While they are boiling, beat them with a quarter of a large onion and two cloves of garlic, two palm-long pieces of celery and a good pinch of parsley. Chop it finely, put it on the fire with the above mentioned oil and when it has taken color pour in the same herb cut in bulk, first the cabbage, then the chard and potato cut into chunks.
Season them with salt and pepper and then add tomato sauce or preserve, and if they remain quite dry in the boil wet them with the swill of beans. When they are cooked, throw a fourth part of them, left whole, among the grasses, adding the rind; the others pass them from the sieve and dissolve them in the swill, pouring it into the pot where the grasses are.
Stir, boil a little more and pour everything into the tureen where you have already placed the bread cut into thin slices and cover it to serve after about twenty minutes.
This quantity can be enough for six people; it is good hot and better diaccia.
Translated with www.DeepL.com/Translator (free version)