Easy, healthy, hearty and satisfying, this "reboiled" soup is a winner.
Ingredients
3 ounces pancetta
2 ribs celery, chopped
1 onion, chopped
½ small cabbage, sliced thinly
4-5 Tuscan kale leaves, sliced thinly
1 14-ounce can diced tomatoes
4 cups chicken stock
Several slices country bread, sliced thick and grilled or toasted then rubbed with garlic
1 can cannellini beans, drained and pureed
1 can cannellini beans, drained
chili flakes, to taste
no-salt seasoning, about 1 tbsp
salt to taste
2 stems fresh oregano, chopped
Instructions
In a large pot, cook the pancetta over medium-high heat then remove from pan and set aside.
Using the same pot with the fat rendered from the pancetta, add 1-2 tablespoons of olive oil. Add the onion, celery and oregano and cook for 4-5 minutes. If the onions caramelize too fast, turn the heat down to medium. Season with a pinch or two of salt and add the chili flakes and no-salt seasoning at this time (if using).
Add the cabbage and kale and cook for another 2-3 minutes then add the diced tomatoes. Pour in the stock and bring to a boil. Once the stock is boiling, reduce the heat to medium low, stir in the bean puree and cook for about 5 minutes. Add the whole beans and cook for another 2-3 minutes.
Cut up the toasted bread that was rubbed with garlic in bite-size pieces and place a few pieces in the serving bowl(s) and ladle the soup on top of them. Serve.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2013/02/ribollita-rustic-tuscan-soup/