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Ribollita Italian Country Soup




Source of Recipe


Laurann Claridge/Houston Chronicle


List of Ingredients




1 pound dried cannellini beans (about 2 1/3 cups)
6 cups water
1 medium yellow onion, quartered
3 garlic cloves
1 bay leaf
2 teaspoons salt

1/2 cup extra-virgin olive oil
2 large yellow onions, diced
4 celery stalks
3 medium carrots, peeled and diced
4 garlic cloves, minced
2 ounces pork rind
10 cups water, chicken stock or a combination of both
2 tablespoons tomato paste
6 cups Savoy cabbage, tough stems removed and leaves shredded (6 to 7)
1 tablespoon chopped fresh thyme
Salt and pepper, to taste
2 cups Roma tomatoes, freshly chopped or canned, chopped plum tomatoes (liquid reserved)
6 slices coarse country bread, crusts removed and sliced 1/2 to 3/4-inch thick (6 to 8)

Garnish:
Extra-virgin olive oil
Parmigiano-Reggiano cheese, grated

Recipe



Pick over the beans, discarding any stones. Rinse well and place in a medium-sized saucepan cover the beans with water. Bring beans to a boil over high heat, then remove from heat and cover. Let stand for 1 hour. Drain and return to the saucepan with fresh water to cover by 2". Add onion, garlic and bay leaf and set the beans aside in their cooking liquid.

In a large saucepan or stockpot set over medium heat, heat 1/2 cup olive oil. Add the onions, celery, carrots, and garlic, and sauté stirring occasionally, until the onions are tender and translucent, about 10 minutes. Add tomato paste and cook, stirring occasionally, for 1 to 2 minutes. Add the cabbage, beans and their liquid, thyme, about 1 teaspoon salt and 1/2 teaspoon pepper, and 10 cups water and/or chicken stock. Raise heat to medium-high and bring to a boil. Cover and reduce the heat to low and simmer until all the vegetables are very tender, about 40 minutes. If any foam should form on the surface during cooking skim it off with a ladle and discard. Remove from heat and cool, cover and refrigerate overnight.

Remove soup from refrigerator and remove pork rind. Stir in chopped tomatoes (and their liquid if using canned tomatoes). Then transfer soup to a large saucepan or stockpot by layering 2 to 3 bread slices in the bottom of the pot. Ladle enough soup to cover, repeat. Slowly bring the soup to a boil over low heat, stirring often to break up the bread and make sure that the bottom doesn't scorch, about 30 minutes. The bread should eventually break down and absorb the liquids forming a thick soup. Adjust seasoning, adding more salt and pepper to taste. Garnish, if desired, with a drizzle of extra-virgin olive oil and grated Parmigiano Reggiano cheese. Serves 8 to 10 as a main course.

Notes:
If you want to create a vegetarian version of Ribollita, use water instead of chicken stock, omit pork rind and add the leftover rind of a wedge of Parmesan cheese. Remove cheese rind before serving.