·Rachael Ray
Rachael Ray's Ribollita
This hearty soup will keep you warm and cozy all winter.
Ingredients
- 1 cup dry or 3 cups cooked cannellini or borlotti beans
- 3 tbsp. EVOO, plus more for serving
- ¼ lb. pancetta, finely chopped
- 1 bay leaf
- Bundle of fresh sage and rosemary
- 2 ribs celery, chopped
- 1 carrot, chopped
- 1 yellow onion, chopped
- 1 bulb fennel, chopped
- 1 cup dried porcini mushrooms
- 4 cloves garlic, sliced
- 1 ½ lb. kale and chard or escarole, stemmed and chopped
- 1 Parmigiano-Reggiano or Pecorino cheese rind, plus grated Pecorino for serving
- 3 quarts chicken stock
- 1 tomato, peeled and finely chopped or 1/2 cup tomato puree
- ¾ lb. torn peasant bread, toasted
- Chopped raw white onion, for serving
Directions
- Step 1 Boil the beans in salted water until tender, about 1 hour; drain. Transfer half of the beans to a food processor and puree. In a large pot, heat the EVOO, three turns of the pan, over medium-high. Stir in the pancetta, bay leaf, and herb bundle. Cook, stirring often, until the pancetta renders, about 4 minutes. Add the celery, carrot, onion, fennel, mushrooms, and garlic. Cook, stirring, until the vegetables are tender, 7 to 8 minutes. Season with salt and pepper. Stir in the beans, then add the greens and stir until wilted. Add the cheese rind, chicken stock and tomato.
- Step 2 Let the soup simmer until the flavors meld, about 1 hour. Remove the bay leaf, herb bundle, and cheese rind. Stir the toasted bread into the soup and stir to thicken. Simmer, stirring, until the soup has a stew-like consistency. The soup is done when a wooden spoon can stand straight up when placed in the center of the pot.
- Step 3 Ladle the ribollita into shallow bowls. Top with EVOO, the raw onion, and lots of Pecorino cheese.