Ribollita - Barefoot Contessa - Ina Garten

Ingredients

• 1/2 lb dried white bean, such as Great Northern or cannellini
• kosher salt
• 1/4 cup olive oil, plus extra
• olive oil, for serving
• 1/4 lb large diced pancetta or smoked bacon
• 2 cups chopped yellow onions (2 onions)
• 1 cup chopped carrot (3 carrots)
• 1 cup chopped celery (3 stalks)
• 3 tablespoons minced garlic (6 cloves)
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 (28 ounce) can italian plum tomatoes in puree, chopped
• 4 cups coarsely chopped savoy cabbage (optional) or shredded savoy cabbage (optional)
• 4 cups coarsely chopped kale
• 1/2 cup chopped fresh basil leaf
• 6 cups chicken stock, preferably homemade
• 4 cups sourdough bread cubes, crusts removed
• 1/2 cup freshly grated parmesan cheese, for serving

Directions

1. 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. 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. 3

   Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. 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. 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.

4. 4

   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. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

5. 5

   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.