Ribollita (Ina Garten)
- Ready In:
- 1hr 50mins
- Ingredients:
- 17
- 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
- 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, 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.
- 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.
- 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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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.