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Ribollita

½ pound dried white beans, such as Great Northern or cannellini

Kosher salt

¼ cup olive oil, plus extra for serving

¼ pound large diced pancetta or smoked bacon

2 yellow onions, chopped, for 2 cups

3 carrots, chopped, for 1 cup

3 ribs celery, chopped, for 1 cup

3 tablespoons minced garlic (about 6 cloves)

1 teaspoon fresh ground black pepper

¼ teaspoon crushed red pepper flakes

1 can (28 ounces) Italian plum tomatoes in purée, chopped

4 cups coarsely chopped or shredded savoy cabbage (optional)

4 cups coarsely chopped kale

½ cup chopped fresh basil leaf

6 cups chicken stock, preferably homemade

4 cups sourdough bread cubes, crusts removed

½ cup freshly grated parmesan cheese, for serving

In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.

Drain the beans and place them in a large pot with 8 cups water and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.

Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat 7-10 minutes, until the onions are translucent. Add the carrots, celery and garlic, 1 tablespoon salt, pepper and red pepper flakes; cook 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with purée, cabbage, if using, kale and basil and cook another 7-10 minutes, stirring occasionally.

Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, purée 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 into 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.

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 to taste.

Serves eight to 10.

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