Cabbage celery

To taste white beans • To taste chickpeas • medium head of cabbage • frozen spinach (about 500 grams) • potatoes • carrots • medium onion • celery stalk with leaves • garlic • tomato paste • To taste olive oil, salt, and pepper

savoy cabbage • potatoes • medium carrots • zucchini • celery stalk with leaves • small bunch parsley • peas (about 200 grams, fresh or frozen) • beans (about 200 grams) • garlic clove • Extra virgin olive oil, • rustic bread • Rosemary, •

savoy cabbage • Olive oil, • shallots (or 1 onion), chopped • celery and 1 medium carrot, chopped • garlic, minced • mixed ground beef and pork (about 1 kg) • eggs • dry white wine (about 120 ml) for deglazing • semi-aged provolone cheese (or scamorza or another cheese), cut into pieces (about 200 grams) • grated Parmesan or Pecorino cheese (or both) (about 200 grams) • Black and white pepper, to taste • Nutmeg and allspice, to taste (optional) •

Carnaroli rice (about 300 grams) • shredded purple cabbage (about 200 grams) • vegetable broth (about 1.5 liters) • butter (about 20 grams) • grated cheese (about 60 grams) • Salt • mixed ground meat (about 150 grams) • Day-old bread crumbs, • small egg • Herbs, • tender celery stalk • carrot •

carrot • onion • celery stalk • fresh parsley • medium potatoes • canned cannellini beans (about 250 grams) • tomato purée (about 1/2 cup or 120 ml) • vegetable bouillon (about 15 grams) • fresh spinach (about 600 grams) • savoy cabbage (about 700 grams) • Swiss chard (about 700 grams) • lacinato kale (about 100 grams) •

savoy cabbage • borlotti beans • pumpkin • carrot • Jerusalem artichoke • broccoli rabe • celery stalk and leaves • leek • white onion • olive oil • Freshly ground black pepper, to taste • Salt, to taste

cannellini beans (about 250 grams) • green cabbage • zucchini • lacinato kale (about 200 grams) • onions • carrots • Celery, • parsley • Olive oil, • tomato puree • bouillon cubes • thin slices of bread

celery • carrot • –2 purple turnips (depending on size) • medium potato • extra virgin olive oil • garlic • rosemary • sage leaves • savoy cabbage leaves • cooked borlotti beans (about 80 grams) • peas, fresh or frozen (about 50 grams) • small bunch fennel fronds •

To taste Tuscan bread (unsalted country bread) • To taste canned peeled tomatoes • To taste Swiss chard • To taste lacinato kale (Tuscan kale) • To taste green cabbage • To taste celery • To taste carrot • To taste onion • To taste potatoes • To taste cooked beans (prepared in advance) • Optional: prosciutto rind

onion • large carrot • celery stalk • leek • leaves of savoy cabbage • leaves of lacinato kale (Tuscan kale) • thyme • borlotti beans • Extra-virgin olive oil, salt, and pepper • Broth • Day-old rustic bread,

dried cannellini beans (about 350 grams) • bay leaves • garlic • extra-virgin olive oil • fresh rosemary • water (2 liters) • Salt, to taste • Freshly ground black pepper, to taste • lacinato kale (about 300 grams) • Swiss chard (about 300 grams) • savoy cabbage (about 250 grams) • extra-virgin olive oil •

carrots • celery stalks • lacinato kale (cavolo nero) • savoy cabbage • day-old bread (about 120 grams) • borlotti beans • onion

lacinato kale (cavolo nero) • savoy cabbage • Swiss chard • potatoes • carrots • onion • peeled tomatoes • zucchini • celery stalks with leaves • cannellini beans (about 150 grams) • red beans (about 150 grams) • chickpeas (about 150 grams) •

Swiss chard (1 kg) • green cabbage • carrots • celery stalks with leaves • medium potatoes • cherry tomatoes • onion (I used red) • cooked cannellini beans (about 400 grams) • Salt, to taste • Black pepper, to taste • tomato puree (I didn't use it)

For the sauce: • large heads of garlic, peeled, germ removed, and thinly sliced • salt-packed anchovies • Red wine for rinsing and soaking the anchovies • extra virgin olive oil (about 600 grams), or a combination of 2 1/4 cups extra virgin olive oil (about 500 grams) and 1/2 cup walnut oil (about 100 grams) • Butter to taste, optional • Options for raw vegetables: • Sliced red or yellow bell peppers • Belgian endive • Radicchio • Savoy cabbage, red or green • Shallots, soaked in a glass with Barbera wine •

zucchini • onion • carrot • celery stalk • To taste, garlic • basil • Swiss chard (about 250 grams) • lacinato kale (about 250 grams) • a head of savoy cabbage • green beans (about 100 grams) • canned peeled tomatoes (about 200 grams) • To taste, olive oil •

celery stalks • large onion • carrots • Olive oil, • Salt, • zucchini • eggplant • broccoli • potatoes • tomato purée (about 400 grams) or 3-4 whole peeled tomatoes • cherry tomatoes • small pasta, like tubettini (about 250 grams) •