Ribollita

Yield: 6 servings

Measure Ingredient
1 cup Cannellini Or Great Northern Beans -- dried
2 teaspoons Kosher Salt
4 tablespoons Olive Oil
2 cups Zucchini -- diced
1½ cup Onions -- diced
⅔ cup Celery -- diced
½ cup Carrots -- scrubbed & diced
¼ pounds Pancetta -- diced
2 tablespoons Garlic -- minced
½ \N Head Savoy Cabbage, Washed cut into 1\" pieces
2 \N Tomatoes -- peel, seed, & chop
½ cup Basil -- chopped
2 cups Spinach Leaves -- cleaned
¼ teaspoon Black Pepper -- freshly ground
4 cups Sourdough Bread, Cubed Day-Old
½ cup Pecarino Romano -- grated
4 tablespoons Olive Oil, Extra-Virgin

1. Rinse and cover the beans with cold water and soak overnight.

2. Drain the beans and place them in a saucepan with 8 cups cold water. Cook, covered, for 1 hour. Add 1 tsp of the salt and continue cooking for an additional 30 mins, or until the beans are tender. Set the beans aside with their liquid.

3. Over a medium heat, heat the olive oil in a large soup pot. Over medium heat, saute the zucchini, onions, celery, carrots, pancetta, and garlic until softened, about 10 mins. Add the cabbage, tomatoes, basil, and spinach. Season with the remaining 1 tsp salt and pepper.

Continue cooking, stirring occasionally, for another 10 mins.

4. Strain the beans, reserving their cooking liquid. Puree half the beans in a food processor. Add the pureed beans, the whole beans, and their cooking liquid (8 cups) to the soup pot and simmer over low heat for 20 mins. If you don't have enough cooking liquid, add water to make up the difference.

5. Add the diced sourdough bread to the soup and cook for 10 more mins. Adjust the seasoning. Serve with the Pecorino Romano and drizzle of extra-virgin olive oil.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-21-95 (22:47) (159) Fido: Cooking

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