In anticipation of the rain this week (hip hip hooray!) I made a big pot of soup. I’ve been wanting to make some ribollita for weeks, and I finally got my act together to make some yesterday. The best thing about ribollita is that really anything goes. Looking at your box this week, pretty much everything but the oranges could go in it! I used a recipe from Ina Garten, with a few tweaks. Enjoy!
1/2 lb dried white beans, soaked overnight
1/4 cup olive oil, plus extra for seasoning
1/4 lb. pancetta (I didn’t have any so I used an uncured bacon instead – super optional)
2 cups chopped yellow onion (or perhaps your leeks?)
1 cup chopped carrot
1 cup chopped celery (I left this out entirely)
1 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 (28oz) can tomatoes (I used San Marzanos)
4 cups savoy cabbage chopped (I left this out)
4 cups coarsely chopped kale
1/2 cup fresh basil leaves (Ina - honestly. When are you going to find basil and kale at the same time? Obviously I left this out too.)
6 cups chicken or vegetable stock
4 cups sourdough bread cubes
1/2 cup freshly grated parmesan for serving
- Drain the soaked beans and cover with 1 inch of water and bring to a boil. Simmer for 45 minutes until tender.
- Heat the oil in a large stockpot. Cook the onions and the pancetta until the onions are translucent. Add all the other vegetables and spices and cook until the carrots are tender (7-8 minutes). Add the tomatoes with their purée along with the kale and cabbage. Cook for another 7 or so minutes.
- Drain the beans and reserve the liquid. Purée half of the beans in a food processor with a bit of their cooking liquid, and add that to the soup along with the the whole beans. To the rest of the bean liquid, add enough chicken broth to make 8 cups total. Add to the soup and bring to a boil. Simmer for 20 minutes.
- Add the bread to the soup and simmer for 10 more minutes.
- Serve with parmesan and a drizzle of olive oil!