RIBOLLITA
Provided by Ina Garten
Categories main-dish
Time P1DT1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- 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.
- 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.
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Rossana De Luca
[email protected]This soup was amazing! I will definitely be making it again.
Perry don
[email protected]This soup was not worth the effort. It was bland and tasteless.
rujput sab
[email protected]This soup was very time-consuming to make. It took me over 2 hours to prepare and cook.
Mohammad Sakib
[email protected]This soup was too salty for my taste. I would recommend using less salt than the recipe calls for.
omoniwa 39
[email protected]This soup was not what I expected. It was very thick and more like a stew than a soup. I would not recommend this recipe.
Christina Rivera
[email protected]This soup was a bit bland for my taste. I added some extra spices, and it turned out much better.
Hamza Haroon
[email protected]This soup was delicious! I made it exactly as the recipe said, and it turned out perfect. I will definitely be making this again.
Irvin Thandolwenkosi
[email protected]This soup was easy to make and very flavorful. I used chicken broth instead of vegetable broth, and it turned out great! I will definitely be making this again.
Gibbs Sterry
[email protected]This was a great way to use up some leftover vegetables. I added some extra carrots and celery, and the soup turned out great! I will definitely be making this again.
Michael Allen
[email protected]I made this soup for a group of friends and it was a hit! Everyone loved the flavor and the hearty texture. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make soup.
Dj Khan
[email protected]This is a great recipe! I've made it several times and it always turns out delicious. The flavors are rich and complex, and the soup is hearty and filling. I especially love the addition of the kale, which adds a nice pop of color and nutrition.