Method
The best thing about ribollita is that really anything goes. Many weeks, you can use almost everything in your box if you wanted to.
- 1
Drain the soaked beans and cover with 1 inch of water and bring to a boil. Simmer for 45 minutes until tender.
- 2
Heat the oil in a large stockpot. Cook the onions and the pancetta until the onions are translucent. Add all the other vegetables and spices and cook until the carrots are tender (7-8 minutes). Add the tomatoes with their purée along with the kale and cabbage. Cook for another 7 or so minutes.
- 3
Drain the beans and reserve the liquid. Purée half of the beans in a food processor with a bit of their cooking liquid, and add that to the soup along with the the whole beans. To the rest of the bean liquid, add enough chicken broth to make 8 cups total. Add to the soup and bring to a boil. Simmer for 20 minutes.
- 4
Add the bread to the soup and simmer for 10 more minutes.
- 5
Serve with parmesan and a drizzle of olive oil!
From the farm's kitchen
View the original recipe