Ribollita Soup

Ribollita Soup

 

Ribollita Soup
 
Author:
Yields: 6 Servings
Ingredients
  • 3 cups dried Great Northern white beans
  • sea salt
  • ¼ cup olive oil plus extra for drizzling
  • 6 slices pancetta, diced
  • 11/2 cups yellow onions, chopped
  • 3 medium carrots, diced
  • 3 cups celery, diced
  • 4 cloves minced garlic
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 22 oz Italian plum tomatoes in puree, chopped
  • 4 cups coarsely chopped or shredded savoy cabbage, optional
  • 6 cups coarsely chopped kale
  • ¼ cup chopped fresh basil leaves
  • 31/2 cups chicken stock preferably homemade
  • nutritional yeast, for seasoning before serving
Instructions
  1. 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
  2. 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.
  3. Meanwhile, heat the oil in a large stockpot.  Add the pancetta and onions and cook over medium low heat for 10 minutes, until the onions are translucent.  Add the carrots, celery, garlic, 1 teaspoon salt, the pepper and red pepper flakes.  Cook over medium low heat for 10 minutes until the vegetables are tender.
  4. Add the tomatoes with their puree, the cabbage, if using, he kale, and basil and cook over medium low heat, stirring occasionally, for another 10 minutes.
  5. Drain the beans, reserving their cooking liquid.  In the bowl of a food process  or 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.
  6. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock t make 31/2cups.  Add to the soup and bring to a boil.  Reduce the heat and simmer over low heat for 20 minutes.
  7. Add the bread to the soup and simmer for 10 more minutes.  taste for seasoning and serve hot in large bowls drizzled with olive oil.

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