Romeo Colzi's Ribollita
Trattoria Mario's Signature Dish!
Zuppa di Verdura
2 red onions, finely chopped
1 pound cooked white beans and the cooking water
1 cabbage (in season), sliced and chopped
4 celery stalks, sliced
1/2 cup parsley leaves, chopped
4 carrots, sliced
1 small bunch of basil, leaves torn
2 tablespoons tomato paste
Pepper or chili pepper
Coarse ground sea salt
Sauté onion in olive oil for 20 minutes until cooked. Add a ladle of the cooking water from the beans and let stew. Add the cabbage, celery, parsley, carrot, and basil to this mixture.
Cook for 20 minutes, covered. Add the beans, half pureed, the rest whole and the liquid. Stir. Add tomato paste, oregano, and season to taste with salt and pepper or chili pepper.
Add water and cook for 90 minutes. This is not meant to be thick soup, as later it will be thickened with the bread.
Let the soup rest at least a day. Layer the soup with thin slices of day old bread. Heat while stirring until the bread breaks apart and becomes a cream. Add more water or bean broth if you have it. When the soup is done, turn off the heat and stir in some olive oil. Taste for salt. Serve with an extra drizzle of olive oil on top.