Ribollita (Italy)

1. 1

   Set a Dutch oven over medium-high heat and add the olive oil.

2. 2

   Once the oil is hot, add the pancetta to the pan and cook, stirring occasionally, until the pancetta is crispy and has rendered most of its fat, about 3 minutes.

3. 3

   Add the onion, carrots and celery to the pan and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

4. 4

   Add the potatoes, white beans and cavolo nero to the pan and cook for 3 minutes, stirring once or twice.

5. 5

   Add the tomatoes, thyme, stock, salt and pepper to the pan and bring to a boil, reduce to a simmer and cover.

6. 6

   Cook for about 2 hours or until the beans are tender and begin to burst.

7. 7

   Preheat the oven to 350 degrees F.

8. 8

   Place a slice of bread in an earthenware bowl and pour 1 cup of the soup over the bread.

9. 9

   Place the bowl in the oven and heat for about 5 minutes.

10. 10

    Remove from the oven and drizzle with the extra-virgin olive oil and the Parmesan.

11. 11

    Sprinkle the top with extra black pepper, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.