Ribollita (Ina Garten)

This is very flavorful. I added jalapenos. Recipe courtesy of Ina Garten and Food Network.

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 1⁄2 lb dried white bean (Great Northern or cannellini)
•  kosher salt, to taste
• 1⁄4 cup olive oil, plus extra for serving
• 1⁄4 lb  large diced pancetta or 1⁄4 lb smoked bacon
• 2  cups  chopped yellow onions
• 1  cup  chopped carrot
• 1  cup  chopped celery
• 3  tablespoons  minced garlic
• 1  teaspoon fresh ground black pepper
• 1⁄4 teaspoon crushed red pepper flakes
• 28  ounces  italian  plum tomatoes in puree, chopped
• 4  cups savoy cabbage (coarsely chopped or shredded)
• 4  cups  chopped kale
• 1⁄2 cup  chopped fresh basil leaf
• 6  cups  chicken stock, preferably homemade
• 4  cups  sourdough bread cubes, crusts removed
• 1⁄2 cup  freshly grated parmesan cheese, for serving

Directions

1. 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.
2. 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.
3. 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, a 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 and the puree, the cabbage, the kale, and the basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
4. Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with steel blade, puree half 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.
5. 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.