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Hearty Baked Ribollita




Source of Recipe


Global tv Taste of BC


Recipe Introduction


Great flavour, warming goodness and an abundance of vitamins create a winning combination in this five-star Italian soup. Ribollita means "twice-boiled" -- in this case, the soup is first boiled, then baked. The recipe comes from Canadian Living's Best: Soups and Stews


List of Ingredients




1 (10 g) package dried porcini mushrooms
1 tablespoon (15 mL) olive oil
3 ounces (90 g) pancetta or bacon, chopped
1 medium onion, chopped
2 garlic cloves, chopped fine
3 medium carrots, diced
1 celery stalk, diced
1 ½ cups (375 mL) chopped fennel or cabbage
1 cup (250 mL) cubed peeled potato
1 teaspoon (5 mL) dried thyme
½ teaspoon (2 mL) each dried sage and freshly ground pepper 4 cups (1 L) chicken or vegetable stock
1 (796 mL) can tomatoes (undrained), chopped
1 tablespoon (15 mL) red wine vinegar
1 (540 mL) can white kidney beans, drained and rinsed
4 cups (1 L) finely chopped kale
6 ½-inch (1 cm) thick slices stale Italian bread
¾ cup (175 mL) freshly grated parmesan cheese
In small bowl, cover mushrooms with ½ cup (125 mL) warm water; let stand for 20 minutes.


Recipe



Drain mushrooms, reserving liquid; chop mushrooms coarsely and set aside. Strain liquid through cheesecloth-lined sieve into clean bowl; set aside. Meanwhile, in large saucepan, heat oil over medium heat; add pancetta and saute for 3 to 5 minutes or until golden. Add onion, garlic, carrots, celery, fennel, potato, thyme, sage and pepper; cook for 10 minutes or until softened, stirring frequently. Stir in chicken stock, tomatoes, vinegar and reserved mushrooms and soaking liquid; bring to a boil. Reduce heat and simmer for 20 minutes. Stir in kidney beans and kale; simmer for 5 minutes or until kale is tender. (Ribollita can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.)
Ladle soup into 13x9-inch (33x23-cm) baking dish. Place dish on baking sheet. Arrange bread in layer on top; sprinkle with cheese. Cover and bake at 350°F (180°C) for 30 minutes. Uncover and bake for 15 to 20 minutes longer or until bubbling and top is crusty and golden.

Makes 6 to 8 servings.