Ribollita

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!

RIBOLLITA

• 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.