Photo: Ribollita Recipe
Ingredients
- 1/2 pound dried white beans, such as Great Northern or cannellini
- Kosher salt
- 1/4 cup good olive oil, plus extra for serving
- 1/4 pound large diced pancetta or smoked bacon
- 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)
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) can Italian plum tomatoes in puree, chopped
- 4 cups coarsely chopped or shredded savoy cabbage, optional
- 4 cups coarsely chopped kale
- 1/2 cup chopped fresh basil leaves
- 6 cups chicken stock, preferably homemade
- 4 cups sourdough bread cubes, crusts removed
- 1/2 cup freshly grated Parmesan, for serving
Directions
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 of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of 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 for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 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 to 10 minutes.
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 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.
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By heylesley
flowery branch, GA
on February 09, 2012
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Delish! First time EVER using kale. I bought it and didn't know what to do with it. Glad I found this recipe. I didn't have pancetta (as we're cutting out nearly all animal fat these days, nor cabbage. I used a 16 oz can of beans, dumped in the entire 16 oz bag of pre-cut, cleaned Kale I bought at Publix (great time saver, and only used a 12oz can of organic chopped tomatoes and a quart of organic broth. Three cloves of garlic, not six. My proportions were a little off from the recipe, but I would do it just the same next time! The fresh basil and parmesean were a perfect finish. My husband and I loved it.
By jenniebowers_12...
Nashville, 82
on January 07, 2012
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This is such comfort food. I traveled to Italy a couple of years ago and loved tasting every restaurant's version of ribolitta, so I was excited to try it at home. I used canned beans since I hadn't started planning in time to soak dried beans. I also added thyme and a parmesan rind. It was a soup that I loved more and more with every bite I had. Lots of subtle and delicious flavors. The olive oil on top at the end is a must!
By denisebb
SF, CA
on December 22, 2011
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My husband and I loved this soup. I love all the vegetables that fill the soup pot. The kale really stands up to the cooking and doesn't turn to mush, which is great. My husband isn't a fan of kale usually, but really liked this hearty soup; I try to use it whenever I can because of it's 'super food' qualities. I made the recipe exactly as described, and will definitely make it again.
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