Ribollita

By Maverick19

This is a classic Italian soup. This pairs very well with a Merlot wine. Soak your beans overnight for better flavor.

Ingredients

• 1/2 lb dried white beans, cannellini or great northern beans
• kosher salt
• 1/4 cup good olive oil, plus extra for serving
• 1/4 lb large diced pancetta or smoked bacon
• 2 cups chopped yellow onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 3 Tbsp minced garlic cloves
• 1 tsp finely ground black pepper
• 1/4 tsp crushed red pepper flakes
• 1 (28oz) can Italian plum tomatoes, in puree, chopped
• 4 cups coarsely chopped shredded savoy cabbage OR spinach
• 4 cups coarsely chopped kale
• 1/2 cup chopped fresh basil leaves
• 6 cups chicken stock
• 4 cups sourdough bread cubes, crust removed
• 1/2 cup freshly grated parmesan, for serving

Preparation

Step 1

1. Soak beans overnight. Place beans in large bowl, cover with water by 1 inch over and cover with plastic wrap or towel. Allow to soak overnight. Drain the beans and place them in a large pot with 8 cups of water and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 tsp of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid. (do NOT drain the beans)
2. Heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7-10 minutes, until the onions are translucent. Add the carrots, celery, garlic and red pepper flakes, 1 Tbsp salt and fresh pepper. Cook over medium-low heat for 7-10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7-10 minutes.
3. Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid in a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
4. Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with parmesan and drizzled with olive oil.