HEARTY ITALIAN SOUP (BAREFOOT CONTESSA) RIBOLLITA

HEARTY ITALIAN SOUP (BAREFOOT CONTESSA) RIBOLLITA image

Yield 8

Number Of Ingredients 20

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 pound 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 tablespoons minced garlic (6 cloves)
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) 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 cup freshly grated Parmesan, for serving

Steps:

Soak beans overnightr. Drain, boil in 8 c. of water. Lower heat, simmer 45 mins. Add 1 t. salt, simmer 15 mins or until tender. Ser aside to cool. In stockpot, heat oil, add pancetta & onions and cook until translucent. Add carrots, celery, garlic, 1T salt, pepper & red pepper flakes. Cook until the vegetables are tender. Add tomatoes w/j juice, cabbage, kale, & basil. Cook over med-low heat, stirring occasionally, for another 7 to 10 minutes. Drain beans, resere liquid. Puree half of beans with a little of liquid. Add to stockpot, along with the remaining whole beans. Pour bean cooking liquid/chicken stock (total 8 cups) into stockpot. Bring to a boil. Reduce heat and simmer over low heat for 20 min. Add bread and simmer 10 more min. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil. (8 servings)