Ribollita soup

Italian bean soup ribollita refers to bread soups that are only infused on the second day. So, in the heat of the heat, serving them is not only not necessary, but even undesirable. This soup cooks quickly, but is served when infused.

Ingredients

• 3 stalks of stalked celery
• 250 g white cabbage
• 400 g canned white beans in tomato sauce
• 2 cloves of garlic
• 1 onion
• 1 carrot
• 150 ml dry red wine
• 100 g stale white bread
• 4 tbsp. l. vegetable oil
• 1/2 tsp turmeric
• salt, pepper mix, paprika to taste

Directions

1. Peel and chop the garlic. Peel the onions and carrots. Wash celery and cabbage. Chop the celery, finely chop the cabbage and onion, grate the carrots.
2. Heat vegetable oil in a saucepan, fry celery, onions, carrots and garlic for 4 minutes. Add shredded cabbage and cook, stirring occasionally, for 5 minutes. Add the beans along with the sauce, stir and cook over low heat for 10 minutes. Pour wine and 1 liter of water into a saucepan, stir. Bring to a boil, then reduce heat and simmer for 30 minutes. 5 minutes before the end of cooking, add spices, mix.
3. Cut off the crust from the bread, cut the crumb into cubes with a side of 2-3 cm. Add the bread to the soup, stir and immediately remove from heat. Allow to cool to room temperature, then refrigerate. The next day, bring the soup to a boil, remove from heat and let stand for 5 minutes. Then pour into bowls.