RIBOLLITA, A TUSCAN STEW

RIBOLLITA, A TUSCAN STEW image

Yield 10 Bowls

Number Of Ingredients 17

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1 pound dried cannellini beans
Kosher salt
¼ cup olive oil, plus extra for serving
¼ pound smoked bacon, chopped
2 cups chopped onion
2 cups chopped carrots
1 cup chopped celery
3 tablespoons minced garlic
1 teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
1 28-ounce can crushed Italian plum tomatoes
4 cups coarsely chopped tender cabbage
4 cups coarsely chopped kale
1 teaspoon dried basil
6 cups organic low-sodium vegetable or chicken broth
4 cups sourdough bread cubes, crust removed
½ cup grated Parmesan, for serving

Steps:

In a large bowl, cover the beans with cold water by 1 inch and cover. Soak overnight in the refrigerator. Drain the beans and place them in a large saucepan with 8 cups of water. Bring to a boil. Simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 more minutes until the beans are tender. Set them aside to cool in their liquid. Over medium heat, heat the oil in a large stockpot. Add the bacon and onions and cook 7-10 minutes until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, black pepper and crushed red pepper. Cook 7-10 minutes until the vegetables are tender. Add the tomatoes and their puree, the cabbage, the kale and the basil. Cook, stirring occasionally another 7-10 minutes. Drain the beans, reserving the cooking liquid. In a food processor puree half of the beans with some of their liquid. Add to the pot, along with the remaining whole beans. Pour the bean liquid into a large measuring cup and add enough broth to make 8 cups. Add to the soup and bring to a boil. Simmer over low heat for 20 minutes. Add the bread. Simmer 10 minutes. Taste and adjust seasoning. Serve immediately in bowls sprinkled with Parmesan cheese and drizzled with olive oil. Cool and refrigerate. Serve reheated, or "ribollita" the next day!