Ribolitta

From CSA member and Workshare Julie "I thought you might like this recipe!  It is so delicious!"

Barefoot Contessa At Home cookbook

Ribolitta literally means "twice boiled" in Italian and it's the old fashioned way to use up all the leftover vegetalbes and bread from the week.  Every ribolitta has its own character;  I've added some pancetta and good chicken stock to give mine lots of flavor.  With a sprinkling of Parmesan cheese and a drizzle of olive oil, it's the perfect hearty Sunday night dinner.

 

1/2 pound, dried white beans, such as Great Northern or cannellini

kosher salt

1/4 cup, good olive oil, plus extra for serving

1/4 large-diced pancetta or smoked bacon

2 cups, chopped yellow onions (2 onions)

1 cup, chopped carrots (3 carrots)

1 cup, chopped celery (3 stalks)

3 Tbsp, minced garlic (6 cloves)

1 tsp, freshly ground black pepper

1/4 tsp, crushed red pepper flakes

1 (28 oz) can, Italian plum tomatoes in puree, chopped

4 cups, coarsely chopped or shredded Savoy cabbage (optional)

4 cups, coarsely chopped kale

1/2 cup, chopped fresh basil leaves

6 cups, chicken stock, preferably homemade 

4 cups, sourdough bread cubes, crusts removed

1/2 cups, freshly grated Parmesan cheese, for serving

 

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, place them in a large pot with 8 cups 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 cheese and drizzled with olive oil.

Enjoy!