Ribollita im pita

Winter in Tel Aviv means a week with some rain and some 7 degrees. Ok, readers from abroad, no room for complaining but please understand that the apartments here are damn cold and the only way of heating them is either rivers of cava (and yes, we VERY reluctantly did it) or a hot soup. 

And now that the winter is already gone, the sun shines high in the sky and the parka coat can rest in peace into the closet until I move to Maastricht, Silviot are left with ribollita soup for the whole week and for the whole building :) 

But ribollita without bread is like peas without carrots, like AS Roma without Totti, like, to come back to the main point, TLV without sun. I had mini pitot in the kitchen and no will to go fetch more suitable bread, so here we go:

RIBOLLITA IN THE PITA POCKET

I started with the celery-onion-carrot mix chopped and fried in a big pot with two spoons of oil evo. I then added cannellini white beans, a whole peeled potato, one can of crushed tomatoes, mixed herbs and filled the pot with water. I let it cook for a lot doing a bit of catch up with my online spanish classes, until the potato was soft. I mashed the potato, took out some of the beans (40%) and blended them, hence added everything back into the soup. I also added a package of unknown green vegetables (I dreamed about finding black kale, then hoped to be surprised by regular kale, sincerely wished to find a cabbage but eventually settled for this weird 7 shekels dark lettuce). I served it with the vegetables inside a pita pocket and the soupy part outside, and I will serve it again, and again, and again….