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.
