Ribollita

 The best thing about ribollita is that really anything goes. Many weeks, you can use almost everything in your box if you wanted to.

Recipe adapted from Ina Garten. 

1/2 lb dried white beans, soaked overnight
1/4 cup olive oil, plus extra for seasoning
1/4 lb. pancetta (or uncured bacon – super optional)
2 cups chopped yellow onion (or leeks)
1 cup chopped carrot
1 cup chopped celery (or fennel, or omit)
1 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 (28oz) can tomatoes
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!