tuscan ribollita

Recipe printed from chiknpastry
 

Tuscan Ribollita
Inspired by 101 Cookbooks; adapted from Bon Appetit, March 2010 & 101 Cookbooks

this recipe is highly adaptable. use any beans you want, and any quantity. mix it up with different greens; the kale is a staple of ribollita but if you don't like it, substitute chard, cabbage, whatever. i enjoy the potatoes, but feel free to leave them out. and the pesto, i added for extra flavor, but it's just fine without it. definitely keep the zest - it brightens this rich soup up, just a bit.

also, this is a great time to stock up on cooked white beans. I quadrupled the beans and froze the rest - they'll last for a long time as long as you freeze them in their cooking water (which I forgot to keep all of, so any water works, really).

ingredients
8 c water, divided
1 1/4 c dried cannellini beans
1 bunch of fresh sage leaves
8 garlic cloves; 5 sliced, 3 chopped 
3 t fine sea salt, divided
6 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
1 lg onion, chopped
2 lg celery stalks, diced
1 med carrot, chopped 
2 unpeeled Yukon Gold potatoes, scrubbed, cut into 1/2-inch cubes
1 small fennel bulb, trimmed, quartered through core, sliced crosswise
1 large pinch of dried thyme
1 sm bunch black (Tuscan, lacinato) kale, cut crosswise into 1-inch ribbons
1 sm bunch redchard, center stem removed, cut crosswise into 1-inch-wide ribbons, stems diced
4 c thinly sliced savoy cabbage
5 large plum tomatoes, chopped
1 2-inch square Parmesan cheese rind (even better if cheese is remaining!) 
1 t dried crushed red pepper
1 T tomato paste
2 T basil pesto, optional
4 c vegetable broth
6 1/2-inch-thick slices whole wheat bread, coarsely torn with crusts; if soft, toasted in advance
2 T balsamic vinegar
meyer lemon zest (or regular lemon), for garnish 

instructions
Combine 8 c water, beans, sage, and sliced garlic in large saucepan. Bring to boil; reduce heat to low, cover, and simmer until beans are tender, stirring occasionally, 2 to 2 1/2 hours, depending on age of beans. Add 1 t sea salt; simmer 10 minutes. Uncover and cool beans in liquid. [Can be made and stored in water in advance.]

Heat 3 T oil in large pot over medium heat. Add onion; sprinkle with sea salt. Cook until onion is translucent, stirring often, about 5 minutes. Add chopped garlic; stir 2 minutes. Add celery, carrot, potato, fennel, chard stems, and thyme; cook until vegetables are tender and begin to turn brown in spots, stirring often, 15 to 18 minutes. Add kale, chard, cabbage, tomatoes, Parmesan rind, 5 cups water, and 1 teaspoon sea salt. Bring to boil; reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 1 1/2 hours. Add beans with cooking liquid (minus 2 c) and crushed red pepper. Add 4 c broth, tomato paste, pesto. Season with salt and generous amount of pepper.

Add bread to soup and simmer, stirring often until heated through. Season with sea salt and pepper and stir in balsamic vinegar.

Divide ribollita among bowls, sprinkle with lemon zest, and serve.

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