Ribollita

Translated, Ribollita means "reboiled". It is a Tuscan peasant soup, usually made from leftover stale bread & a reheated vegetable soup, like minestrone.
This version is a quick & hearty winter time lunch, or dinner. You can use any vegetables you'd like in this...zucchini, spinach, potatoes. I stuck with tomatoes & kale, as I had loads of kale in the fridge...leftover from the detox. Plus, I love kale.

Begin by heating a 1/4 cup of olive oil in a large, heavy bottomed pot. Add in 1 onion {small diced}, 1 carrot {small diced}, 1 clove of garlic {minced} & 4 ounces of finely chopped pancetta {I like the pre-diced variety from Trader Joe's...quick & easy!}. Saute until the pancetta is crisp {about 10 minutes}.

Add in 1 tablespoon of tomato paste and stir until it is evenly incorporated.

Add in 1 {15 ounce} can of diced tomatoes,

& stir, scraping up all the browned bits from the bottom of the pot. Next, add in 1 tablespoon of Herbes de Provence, 1 bay leaf, a 3" piece of rind from a block of Parmesan cheese,

3 cups of low-sodium chicken stock & 1 {15 ounce} can of cannellini beans {drained & rinsed}. Bring to a boil, reduce the heat,

& add in 1/2 a bunch of fresh kale {coarsely chopped}.

Simmer, uncovered, for 30 minutes, stirring occasionally. When done, taste for seasoning & add some kosher salt & freshly ground pepper, if needed {I found it didn't need a thing}.

When serving, heat the oven to 350 degrees. Cut a ciabatta roll in half & drizzle with olive oil. Toast until crisp & beginning to brown.

Place the toast in a serving bowl & ladle the soup over the toast. Garnish with freshly grated Parmigiano-Reggiano {if desired} & serve.

Ribollita

Adapted from Giada De Laurentiis, via The Food Network
Makes 4 main course servings

1/4 cup extra virgin olive oil, plus a drizzle for bread
1 onion, small diced
1 carrot, small diced
4 ounces finely diced pancetta
1 clove garlic, minced
1 tablespoon tomato paste
1 {15 ounce} can diced tomatoes
1/2 large bunch fresh kale, stems removed & coarsely chopped
1 {15 ounce} can cannellini beans, drained & rinsed
1 tablespoon Herbes de Provence
3 cups low-sodium chicken stock
1 bay leaf
1 {3 inch} piece of Parmesan rind
2 ciabatta rolls, halved lengthwise
freshly grated Parmigiano-Reggiano, for serving {optional}

Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the onion, carrot, pancetta & garlic. Saute until the pancetta is crisp, or about 10 minutes. Add in the tomato paste & stir until it is evenly incorporated. Add the diced tomatoes & stir, scraping up all the browned bits from the bottom of the pot. Add the beans, Herbes de Provence, chicken stock, bay leaf & Parmesan rind. Bring to a boil, reduce the heat & add in the chopped kale. Simmer, uncovered, for 30 minutes, stirring occasionally. When done, taste for seasoning & add some kosher salt & freshly ground pepper, if needed.
When serving, heat the oven to 350 degrees. Drizzle the ciabatta roll halves with olive oil & toast until crisp & beginning to brown. Place the toast in a serving bowl & ladle the soup over the toast. Garnish with freshly grated Parmigiano-Reggiano {if desired} & serve.
Click here for the printable recipe.