Ribollita - Barefoot Contessa - Ina Garten
- Ready In:
- 25hrs 40mins
- Ingredients:
- 18
- Serves:
-
8-10
ingredients
- 1⁄2 lb dried white beans, such as Great Northern or 1/2 lb cannellini
- kosher salt
- 1⁄4 cup olive oil, plus extra
- olive oil, for serving
- 1⁄4 lb large diced pancetta or 1/4 lb smoked bacon
- 2 cups chopped yellow onions (2 onions)
- 1 cup chopped carrot (3 carrots)
- 1 cup chopped celery (3 stalks)
- 3 tablespoons minced garlic (6 cloves)
- 1 teaspoon fresh ground black pepper
- 1⁄4 teaspoon crushed red pepper flakes
- 1 (28 ounce) can italian plum tomatoes in puree, chopped
- 4 cups coarsely chopped savoy cabbage (optional) or 4 cups shredded savoy cabbage (optional)
- 4 cups coarsely 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
- 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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Reviews
-
This Is one of my favorites, and I make it at least once a month. I went to a local Italian restraurant where I had their ribollita, and decided I would search for a recipe to make it myself. Here I stumbled upon Ina Garten, and she has many great recipes that I have altered into vegan for me and my family. I did not add the pancetta, but kept everything else. This is delicious, and filling, and healthy. I highly recommend, and I do not use a food processor either. I just keep everything as is, and it is very hearty, and filling. I also use Everything Bagel Chips sometimes, instead of the bread to put into the soup. These can usually be found in some bakery sections of grocery stores.
RECIPE SUBMITTED BY
Stephanie Y.
Fremont, CA
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