Ribollita by Ina Garten

This recipe was actually made about two months ago. It was made the only weekend it snowed in Memphis during early months of 2009. For the most part, the recipe was made exactly as listed, with the exception of the cabbage. I included 75% of the head of the savoy cabbage. (I wasn't going to use it for any other purpose and didn't want to waste the cabbage.)

The northern beans call for about a 1/2 pound dried white beans. Unfortunately, I prepared only a 1/2 CUP of dried white beans and had to improvise with some other beans. The northern beans were kept whole while the other beans were pureed and added to the soup as directed.

Also, I found it cheaper to make my own 6 cups of chicken stock. Purchased a whole chicken for less than $5.00 and completed the stock in about two hours. Bonus: chicken for another dish.

Ribollita

Ingredients for 8 servings

nocoupons

• 1/2 pound dried white beans, such as Great Northern or cannellini
• Kosher salt
• 1/4 cup good olive oil, plus extra for serving
• 1/4 pound large diced pancetta or smoked bacon
• 2 cups chopped yellow onions (2 onions)
• 1 cup chopped carrots (3 carrots)
• 1 cup chopped celery (3 stalks)
• 3 tablespoons minced garlic (6 cloves)
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) can Italian plum tomatoes in puree, chopped
• 4 cups coarsely chopped or shredded savoy cabbage, optional
• 4 cups coarsely chopped kale
• 1/2 cup chopped fresh basil leaves
• 6 cups chicken stock, preferably homemade
• 4 cups sourdough bread cubes, crusts removed
• 1/2 cup freshly grated Parmesan, for serving

Directions

In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.

Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.

Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

*** (I prefer not to complete this step involving placing bread IN the soup. Though this helps make the recipe authentic Ribolita, I just have crispy bread on the side.)**** Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.

Tasting Comments:

Me: Pretty Good. More expensive than I anticipated. On a cost per serving basis ( 8 servings) it has been cheaper for me to serve steak and potatoes, or short ribs with a side dish. Granted, for this recipe, I practically had to buy every single item. I didn't have any carrots, celery, or onions on hand, or even olive oil.
Second Opinion: Cheese Guru at the local Fresh Market indicated he really liked the soup.
Third Opinion: Received positive reviews from another male taster.