Ribollita gluten-free –
The “Ribollita” (vegetables and bread soup) is perfect for those cold evenings. To make it you need bread few days old, but I used gluten-free Friselle (a type of dried bread) by “Senzaltro” and the result was great.
Preparation time 3 hours (excluding rest in the refrigerator)
Ingredients for 2-3 people:
300 g of black cabbage
200 g of Swiss chard
3 tablespoons of cannellini beans (fresh or canned)
2 stalks of celery
extra virgin olive oil
100 g of gluten-free bread 4-5 days old
If you use fresh beans they should be kept to soak in water for at least 12 hours, then wash them well, cover them with water and let cook for one hour, adding some salt to the last 5 minutes of cooking. Remove the beans, store them and use the broth to cook the Ribollita. If you use pre-cooked beans use vegetable broth to simmer the Rribollita.
Clean and wash all the vegetables. The cabbage should be cut in half and removed the hardcore then cutting the rest into julienne. The black cabbage and chard: remove the bottom of the stems and chop the leaves coarsely.
Cut the carrots, onions and celery into small cubes and fry in 2 tablespoons of olive oil. Add all the other vegetables, a potato cutted into cubes and cover with water of cooking beans and vegetable broth (if you use canned beans, cook the ribollita only with vegetable broth).
Cook for an hour and a half (if necessary add other vegetable broth during cooking). Add the previously cooked beans (if using canned ones drain well by the liquid), salt to taste and cook for another 30 minutes.
Coarsely chop the bread on the bottom of a pot, pour over the ribollita, cover and let in the refrigerator until the next day (or for at least 8 hours).
Before eating it put on the fire the ribollita for 15-20 minutes, adding a little of water.
Serve hot with a drizzle of extra virgin olive oil and a light sprinkling of pepper.
More gluten-free soups: