Tuscan Ribollita

By Gail Poll

Sent from Karen Wilkes

Ingredients

• 2 T Olive Oil
• 4 oz. pancetta or bacon, chopped
• 1 small onion, peeled and roughly chopped
• 1 carrot peeled and chopped
• 1 celery stalk, chopped
• 3 garlic cloves, peeled and smashed
• 1 (15 oz) can diced tomatoes
• 3 (15 oz) cans cannellini beans, drained and rinsed
• 2 cups chicken broth
• 1 sprig fresh rosemary
• 1 pkg. baby spinach
• 1/2 c. toasted fresh bread crumbs
• Shaved parmesan
• Olive oil and red wine vinegar for drizzling

Preparation

Step 1

1. Heat oil in large pot over med. heat

2. Add pancetta and onion, sauteing 2 to 3 minutes

3. Add carrots and celery, saute 3 minutes

4. Add garlic and saute 2 to 3 minutes more

5. Add tomatoes and their juices, beans, broth, and rosemary. Simmer, covered, until beans break apart, about one hour.

6. Add spinach and cook for 5 to 7 minutes.

7. Cool to room temp.

8. Before serving add bread crumbs and gently reheat.

9. Serve drizzled with olive oil, vinegar, and cheese.