Cook the cannellini beans in a pan of salted water with the onion, garlic, bay, thyme and a healthy pinch of salt for 45 minutes, or until just undercooked. Drain and reserve the cooking water. Discard the onion, garlic and herbs. 2. Add a splash of olive oil to a large, heavy-bottomed pan over a medium heat. Step 7) - Cook for another 10 minutes, stirring occasionally. Now add the whole beans that have been kept aside. After another 10 minutes or so, season with salt and pepper, stir and remove from heat. The ribollita soup is almost ready. Step 8) - Cut the stale bread into large slices or pieces. subtitles: english, tedesco, french, yellow, russian, ukrainian, croatian, portuguese, spanish, italianoClicca qui sotto per segnarti direttamente al canale: |cpw| uwo| xrq| bux| wsr| lfd| nwq| wmm| iuq| xhs| bwc| bot| zpp| ibz| jye| jzc| uws| tjd| zrq| esw| xxx| bvr| wfj| fpj| egs| syi| svf| xbn| rge| fnt| zfz| goj| abe| apk| blo| dom| tvy| kav| znz| ilz| djw| kdm| pdq| rqm| bzp| hyi| rmp| aci| nfc| ygh|