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Ribollita

Egyptian broth

• 1/2 KG TOMATOES, peeled and cut
• 2 POTATOES, peeled and cut
• 2 ONIONS, chopped
• 2 CLOVES GARLIC, chopped
• 1 RED PEPPER, chopped
• 2 CARROTS, cut
• 200 GRAM WHITE BEANS, cooked or from a can
• 100 GRAM SPINACH, chopped
• 2 SLICES BREAD, torn to pieces
• 4 TBSP OLIVE OIL

• 400 GRAM LAMB, in small cubes
• 2 ONIONS, chopped
• 2 CLOVES GARLIC, chopped
• 50 GRAM RICE , cooked
• 4 GRAINS OF MASTIC (Arabian gum)
• 3 CARDAMOM PODS
• 1/4 TSP CUMIN

Stir fry the onions, garlic, potatoes, pepper and carrots 10 minutes. Add the tomatoes and spinach and stir fry 2 minutes more. Add the beans and bread, 4 cups of water and pepper and salt to taste, bring to the boil and simmer for half an hour. Add the olive oil.

Stir fry the lamb pieces 5 minutes. Add the onions and garlic and stir fry 3 minutes more. Add 4 cups of boiling water, the cardamom and pepper and salt to taste and simmer for one and a half hour. Add the rice and the cumin. Finally, dissolve the mastic.

Ribollita means "cooked again" in Italian, as in the original recipe the soup is cooked twice. You don't need to do this, however, and I even think it is not advisable  since there is spinach in it.