Ribollita

By LisaMK

This recipe is from Ina Garten.I've made some modifications. It is delicious and very hearty for a cold day.

Ingredients

• sea salt
• 1/4 c evoo (extra virgin olive oil)
• 1/4 lb large diced pancetta
• 2 cups chopped vidalia onions (yellow), roughly 2 onions
• 1 cup chopped baby carrots, more is fine
• 1 cup chopped celery, roughly 3 stalks
• 3 tablespoons minced garlic, roughly 6 cloves
• 1 tsp coarse ground black pepper
• 1/4 tsp crushed red pepper flakes, more is fine 1 28oz italian plum tomatoes in puree, chopped
• 1 14 oz can diced tomatoes
• 4 cups coarsely chopped savoy cabbage, 1 head
• 4 cups baby kale, or coarsely chopped kale
• 1/2 cup chopped fresh basil
• 2 18 oz cans Great Northern Beans
• 2 18 oz cans Cannellini Beans
• 8 cups chicken stock
• 4 cups sourdough bread, day old is best and cubed when ready to use
• 1/2 cup freshly grated parmesan cheese

Details

Servings 8
Preparation time 10mins
Cooking time 110mins

Preparation

Step 1

Heat evoo in a large pot. Add the pancetta, onions and cook over medium-low heat for 7 to 10 mins, until the onions are translucent. Add carrots, celery, garlic, 1 tbs of salt, pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 mins, until the vegetables are tender. Add the tomatoes with their puree, the diced tomatoes, cabbage, kale and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 mins.

Open cans and put one can of each in a processor and puree to personal taste. Drain liquid from other two cans and pour beans from processor and cans into soup. Pour 8 cups of chicken broth into soup and bring to a boil. Reduce the heat and simmer over low for 20 mins.

Add the cubes to the bottom of the serving bowl first and then pour the soup on top at serving time. Grate some parmesan cheese on top. You can also drizzle evoo on top for taste.