Recently, D2 worked in the school garden and brought home a tiny beet with green attached. I was planning to make ribollita anyway, so I diced up the beet and added it with the vegetables.
Ribollita
1/2 lb dried cannelini beans
2 1/2 tsp salt, divided
1/4 c EVOO
1/4-1/2 lb bacon (anywhere from 4-8 Costco maple bacon slices), chopped
2 onions, chopped
1 c chopped carrots
1 c chopped celery
3 cloves garlic, minced
1/4 tsp ground black pepper
1 28 oz can plum tomatoes, chopped/pureed
4 c coarsely shredded savoy cabbage
4 c coarsely chopped kale leaves (rib removed)
1/2 c chopped fresh basil leaves
1 can beef broth
2 cans chicken broth
4 c sourdough bread cubes (3/4"), crusts removed
shredded parmesan cheese
Beginning the night before, cover beans with cold water (water level should be at least 1" higher than beans). Cover and store in refrigerator overnight. Drain beans and place in a large pot with 2 quarts of water. Bring to a boil, lower heat, and simmer uncovered for 1 hour. Add 1 tsp salt and cook an additional 15 minutes. Set aside to cool. Heat EVOO in a stockpot (6 qt or larger). Add bacon and onions. Cook over medium-low heat for 10 minutes. Add carrots, celery, garlic, 1 1/2 tsp salt, and pepper. Cook for 10 minutes. Add tomatoes, cabbage, kale, and basil. Cook 10 minutes. Remove half of cooked beans and 1/4 c of bean cooking liquid and puree in food processor (or use immersion blender). Stir into soup. Add remaining beans and cooking liquid to soup. Add beef and chicken broth. Bring to a boil. Lower heat and simmer 20 minutes. Add bread cubes to soup. Simmer for 10 minutes. Ladle into bowls and sprinkle with parmesan cheese.
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