This Tuscan peasant dish gets added heartiness from crusty Italian bread, usually added the second day to stretch a pot of soup. The word ribollita means “reboiled.”
Serves: 6Hands-on: 20 minutesTotal: 1 hourDifficulty: Medium
- 4 oz. pancetta, diced small
- 1 red onion, finely chopped
- 1 leek, cleaned and chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 Tbsp. tomato paste
- 1 bay leaf
- 6 cups chicken broth or water
- 3 cups chopped kale
- 3 cups cooked cannellini beans
- 2 Tbsp. minced fresh basil
- ⅓ cup extra virgin olive oil
- 8 thick slices Italian bread
- 2 Tbsp. chopped fresh basil
- ¼ cup grated Parmesan cheese
- In a large soup pot over medium-high heat, brown pancetta. Add onion, leek, carrots, and garlic; sauté 3 minutes.
- Add tomato paste; cook, stirring constantly, 1 minute. Stir in bay leaf and broth or water. Bring to a boil; reduce heat to medium. Simmer 10 minutes.
- Add the kale and beans to the broth. Continue to cook 30 minutes, stirring occasionally.
- When soup is almost ready, brush a little olive oil on tops of bread slices; toast bread in oven until browned. Place a slice of toast in each serving bowl. Remove soup from heat; stir in remaining olive oil and the basil. Ladle ribollita over bread in bowls and serve immediately. Pass freshly grated Parmesan.