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Peel and chop the onion roughly and place in a pan with the extra virgin olive oil. Let it cook for few minutes until the onion starts to turn golden and then add the chopped carrots and celery.
Leave to cook for approximately 10 minutes, stirring regularly then add the rest of the roughly chopped vegetables except for the beans.
Add 5-6 pinches of salt and leave to cook on a slow heat for about 2 hours, stirring and adding water regularly (you can also use vegetable stock if you prefer).
Add the pre-cooked white beans and continue to cook for another 10 minutes.
Cut the bread into slices (ideally using the Tuscan unsalted variaty) and toast them in the oven, or simply use old bread. Once the vegetables are cooked, add the bread and let it soak for few minutes.
Add a little pinch of ground black pepper if you wish and serve with a cleaned spring onion and grated parmisan cheese (if you are really “addicted” that is, asribollita does not call for cheese).