REC: Ribolita. A really good use of a whole mess of veg.
Ribollita Ina Garten with lots of edits
1 - 19 oz. can white beans, such as great northern, cannellini, kidney
½ T. olive oil
Kosher salt
1/4 pound diced pancetta
2 cups chopped yellow onions
1 cup chopped carrots
1 cup chopped celery
3 tablespoons minced garlic (6 cloves)
1 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
1 (28-ounce) can Italian plum tomatoes, chopped
5 cups coarsely chopped kale
1/4 head green cabbage, coarsely chopped
1/2 cup chopped fresh basil leaves
6 cups chicken stock, preferably homemade
4 cups sourdough bread cubes, crusts removed
1/2 cup freshly and coarsely grated/shaved Parmesan, for serving
1/4 c. good olive oil for serving , Olivier lemon-infused works well
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 (or less) of salt, the pepper, and red pepper flakes. Cover, 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.
In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of the tomato liquid. Add to the stockpot, along with the remaining whole beans. Add chicken stock. 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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