Ribollita

This is also a Barefoot Contessa recipe.I love her. This is a Italian soup designed to use up the weeks leftover produce and bread. This is so hearty and interesting. Recipe follows:

1/2 pound dried white beans, such as Great Northern or cannellini
1/4 cup good olive oil, plus extra for serving
1/4 pound large d-diced pancetta or smoked bacon
2 cups chopped yellow onion (2 onions)
1 cup chopped carrots (3 carrots)
1 cup chopped celery (3 stalks)
3 tablespoons minced (6 cloves)
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can Italian plum tomatoes in puree, chopped
4 cups coarsley chopped or shredded Savoy cabbage
4 cups kale
1/2 cup chopped fresh basil leaves
6 cups chicken stock
4 cups sourdough bread cubes, crust removed
1/2 cup freshly grated Parmesan cheese, for serving

In a large bowl, cover the beans with cold water by 1 inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
Drain the beans, place them in a large pot with 8 cups water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and the red pepper flakes. Cook over medium-low heat for 7-10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid.Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan cheese and drizzed with olive oil.

Enjoy!!!