Ribollita means to "re-boil" in Italian.
Also known as “Tuscan Bean Soup,” this is a real crowd pleaser. I’ve tripled this recipe and fed nearly 50 people with it at our annual Christmas open house party.
I got this recipe from the Barefoot Contessa, but incorporated a few short cuts so you can make this in about 1 1/2 hours. Using a food processor to chop all of the vegetables also helps make the work go faster.
The taste is sweet and a little sour with a punch of heat from the crushed red pepper flakes. It’s a great, hearty soup on a cold winter night.
- 1 large can of cannellini beans (about 19 oz.)
- 1/4 cup good olive oil, plus extra for serving
- 1/4 pound diced pancetta
- 2 cups chopped onions (about 2 onions)
- 1 cup chopped carrots (about 3 carrots)
- 1 cup chopped celery (about 3 stalks)
- 3 tablespoons minced garlic (about 6 cloves)
- 1 tablespoon salt (I always use Kosher as it’s the most flavorful.)
- 1 teaspoon of freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 (28 oz.) can Italian plum tomatoes in puree, chopped
- 4 cups coarsely chopped kale
- 1/2 cup chopped fresh basil leaves
- 8 cups chicken stock
- 4 cups sourdough bread cubes, crusts removed
- 1/2 cup freshly grated Parmesan cheese (preferably the imported Parmesan Reggiano), for serving
What I did:
Heat the olive oil in a large stockpot.
Add the pancetta and onions. Cook over medium-low heat for about 10 minutes or until the onions are translucent. (Stir occasionally)
Add the carrots, celery, garlic, salt, pepper, and red pepper flakes. Continue cooking over medium-low heat for about 10 minutes or until the vegetables are tender. (Stir occasionally)
Add the tomatoes with the puree, the kale, and basil. Continue cooking over medium-low heat for about 10 minutes. (Stir occasionally)
Rinse the cannellini beans under cold water. Puree half of them in a food processor with about 1/2 cup of water.
Add pureed beans to the soup. And then add the remaining half of the whole beans. And stir.
Add the eight cups of chicken stock.
Bring soup to a boil and then reduce heat and simmer over low heat for 20 minutes.
Add the bread cubes to the soup and simmer another 10 minutes.
Serve hot in large bowls. Sprinkle a little freshly grated parmesan cheese on top. And then drizzle a little olive oil over it.
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