Ribollita

Name: Ribollita
Prep time: 1 d 1 h 50 min
Cook time: 1 d 1 h 50 min
Total time: 1 d 1 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 946 milliliters sourdough bread cubes, crusts removed; 794 grams Italian plum tomatoes in puree, chopped; 237 milliliters chopped carrots (3 carrots); 237 milliliters chopped celery (3 stalks); 1 liters chicken stock, preferably homemade; 118 milliliters chopped fresh basil leaves; 6 cloves tablespoons minced garlic; 946 milliliters coarsely chopped kale; 8 servings Kosher salt; 59 milliliters good olive oil, plus extra for serving; 113 grams diced pancetta or smoked bacon; 118 milliliters freshly grated Parmesan, for serving; 0 teaspoons crushed red pepper flakes; 946 milliliters coarsely chopped or shredded savoy cabbage, optional; 227 grams dried white beans, such as Great Northern or cannellini; 473 milliliters chopped yellow onions (2 onions)

Ribollita might be just the main course you are searching for. This recipe makes 8 servings with 372 calories, 17g of protein, and 17g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have chicken stock, savoy cabbage, canned tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 hours and 50 minutes.

Instructions

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.

Ingredients you will need

Beans

Water

Wrap

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Beans

Water

Equipment you will use

Pot

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.

Ingredients you will need

Beans

Salt

Meanwhile, heat the oil in a large stockpot.

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Cooking Oil

Equipment you will use

Pot

Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent.

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Pancetta

Onion

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.

Ingredients you will need

Red Pepper Flakes

Vegetable

Carrot

Celery

Garlic

Pepper

Salt

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.

Ingredients you will need

Tomato

Cabbage

Basil

Kale

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.

Ingredients you will need

Beans

Equipment you will use

Food Processor

Bowl

Add to the stockpot, along with the remaining whole beans.

Ingredients you will need

Beans

Equipment you will use

Pot

Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups.

Ingredients you will need

Chicken Stock

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Measuring Cup

Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

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Soup

Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.

Ingredients you will need

Olive Oil