Saturday, October 2, 2010


Image from 101 Cookbooks blog

Ribollita is a famous Tuscan soup of peasant origins whose name literally means "reboiled". I had some left over pasta all'agnolione sauce, a little left over Tuscan sage flavored white beans, and tomato juice which I threw in as well. It was delicious!

  • 3 garlic cloves, peeled and smashed
  • 1 small onion, peeled and roughly chopped
  • 1 carrot, peeled and chopped
  • 4 ounces pancetta or bacon, chopped
  • 1/2 cup olive oil
  • 1/4 cup red wine
  • 1 15-ounce can whole peeled tomatoes
  • 2 15-ounce cans cannellini or great northern beans, drained and rinsed
  • 4 cups chicken broth
  • 1 bay leaf
  • 1 small chili pepper
  • Salt and Pepper
  • Parmesan rind
  • 1 bunch kale, roughly chopped

Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add a splash of red wine, the kale, beans, chicken stock, bay leaf, chili pepper and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.

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