We were up at the crack of dark this morning to participate in Waly Warmth (my 7th year!)
On the way home, we decided Ribollita was in order.
It's a super yummy Tuscan soup that tastes best on a freezing-cold winter day.
It makes a ton of soup... at least 8 servings.
2 cans cannellini beans (15 oz), drained
2 T olive oil
1/2 lb diced pancetta (I often skip this to make it vegetarian)
2 cups chopped yellow onions (2 onions)
1 cup chopped carrots (3 carrots)
1 cup chopped celery (3 stalks)
3 tablespoons minced garlic (6 cloves)
2 cups dry white wine
1 (28-ounce) can Italian plum tomatoes in puree, chopped
4 cups coarsely chopped kale
1/2 cup chopped fresh basil leaves
6 cups chicken stock (or veggie stock)
4 cups sourdough bread cubes
Salt/pepper
freshly grated Parmesan, for serving
Heat the oil in a large stockpot over medium heat Add the pancetta and onions and cook over medium heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery,
garlic, salt & pepper. Cook
over medium-low heat for 7 to 10 minutes, until the vegetables are
tender. Deglaze with 2 cups dry white wine. Add the tomatoes with their puree, the
kale, and basil and cook over medium-low heat, stirring occasionally,
for another 7 to 10 minutes.
In a food processor or blender, puree the 2nd can of beans with 1/2 cup stock. Add to the soup along with the remaining whole beans.
Add stock 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 sprinkled with Parmesan.
