Winter Ribolitta

Name: Winter Ribolitta
Ingredients: 4 ounces pancetta, diced; 3 tablespoons extra virgin olive oil, plus more for drizzling over the soup; 1 large onion, diced; 3 carrots, peeled and coarsely chopped; 2 to 3 ribs celery, cut into 1/4-inch slices; 4 cloves garlic, minced; -- Kosher salt and ground black pepper, to taste; 2 tablespoons tomato paste; 1 28-ounce can chopped or diced whole tomatoes, with juice; 3 cans cannellini beans (1 can pureed with liquid, 2 cans drained and rinsed); 2 teaspoons dried oregano; 2 bay leaves; 1/2 teaspoon hot red pepper flakes; 2 ounce Parmesan rind; 4 cups chicken broth; 3 cups packed chopped savoy cabbage; 3 cups packed chopped chard leaves; -- Parmesan cheese, for grating

18 ingredients

4 steps

Ingredients

4 ounces pancetta, diced
3 tablespoons extra virgin olive oil, plus more for drizzling over the soup
1 large onion, diced
3 carrots, peeled and coarsely chopped
2 to 3 ribs celery, cut into 1/4-inch slices
4 cloves garlic, minced
-- Kosher salt and ground black pepper, to taste
2 tablespoons tomato paste
1 28-ounce can chopped or diced whole tomatoes, with juice
3 cans cannellini beans (1 can pureed with liquid, 2 cans drained and rinsed)
2 teaspoons dried oregano
2 bay leaves
1/2 teaspoon hot red pepper flakes
2 ounce Parmesan rind
4 cups chicken broth
3 cups packed chopped savoy cabbage
3 cups packed chopped chard leaves
-- Parmesan cheese, for grating

Directions

1

Instructions: In a large, heavy bottomed stock pot, cook pancetta over medium heat until slightly crisped and the fat has rendered, about 4 minutes. Add the olive oil, then add the onion, carrots and celery. Saute until vegetables have softened, about 10 minutes.
2

Add garlic, and season vegetables with salt and pepper. Cook for about 2 minutes, then add tomato paste and stir well to combine. Cook for 1-2 minutes more.
3

Add chopped tomatoes and their juices, cannellini puree and whole beans, dried oregano, bay leaves, red pepper flakes and parmesan rind. Stir well until everything is combined. Cover with 5 cups chicken broth.
4

Bring to a boil, stir in the cabbage and chard leaves, and simmer soup for 30-40 minutes, stirring occasionally. Season to taste with salt and pepper. Serve with parmesan and sour dough rolls or French bread. Finish with a drizzle of fine quality olive oil.