Italian Ribollita with Kale and Crispy Pancetta
Revel in the rustic charm of Italian Ribollita with Kale and Crispy Pancetta, a hearty and nutritious soup that epitomizes the essence of the Mediterranean diet. This Tuscan classic combines cannellini beans, kale, and a medley of vegetables in a thick broth, topped with savory crispy pancetta for a delightful crunch and flavor boost. Perfect for a cozy dinner, this Ribollita is a soul-warming dish that will become a staple in your culinary repertoire.
Equipment
- Large pot
- Slotted spoon
- Cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 4 ounces pancetta, diced
- 2 tbsp olive oil
- 1 large onion, chopped about 1 cup
- 2 carrots, peeled and diced about 1 cup
- 2 celery stalks, diced about 1 cup
- 4 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes
- 1 can diced tomatoes 14 ounces
- 1 can cannellini beans, drained and rinsed 15 ounces
- 4 cups low-sodium vegetable broth
- 4 cups chopped kale, stems removed about 200g
- Salt and pepper to taste
- 1 loaf crusty Italian bread, stale and torn into pieces
- Grated Parmesan cheese for serving
Instructions
- In a large pot, cook the diced pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside on a paper towel to drain.
- In the same pot, add the olive oil, onion, carrots, and celery. Cook over medium heat until the vegetables are softened, about 5 to 7 minutes.
- Add the minced garlic, dried thyme, and red pepper flakes, and cook for another minute until fragrant.
- Pour in the diced tomatoes with their juices, and scrape any browned bits off the bottom of the pot.
- Stir in the cannellini beans and vegetable broth. Bring to a simmer.
- Add the torn pieces of stale bread and chopped kale to the pot. Season with salt and pepper.
- Allow the soup to simmer for about 45 minutes, or until the bread is completely broken down and the soup has thickened. Stir occasionally, mashing some of the beans against the side of the pot to help thicken the soup.
- Taste and adjust the seasoning as needed.
- Serve hot, topped with the crispy pancetta and a sprinkle of grated Parmesan cheese.
Notes
For a vegetarian version, omit the pancetta and use a sprinkle of smoked paprika for a similar smoky flavor.
The soup is traditionally served the day after preparation when the flavors have melded together, hence the name "ribollita" which means "reboiled."
Leftovers can be stored in the refrigerator for up to 3 days and taste even better as the flavors continue to develop.