Ribollita

Ribollita
A Rustic Tuscan Bean Stew!
Difficulty: Easy
Prep Time: 25-30 minutes
Cooking Time: 1 hour 15 minutes

This Recipe Reminds Me Of The Ribollita I Had At Delfina's In San Francisco!

 

Ingredients
1/4 cup extra-virgin olive oil, plus some for drizzling on bread
1 onion, chopped
2 carrots, chopped
1 1/2 cups celery, chopped
1 cup pork belly or pancetta, chopped
2 cloves garlic, sliced thin + 1 clove, halved
1 tsp salt
1 tsp pepper
1 tsp tomato paste
1 (15-ounce) can diced tomatoes
1 lb. fresh kale, rough chopped
1 (15-ounce) can cannellini beans, drained
1 tbsp Herbs de Provence
3 cups chicken stock
1 bay leaf
1 (3-inch) piece Parmesan rind
1/2 cup half and half
2 cups Tuscan bread, cubed, (the rest of loaf, sliced)

Browning The Pork Belly First, Renders Down The Fat.

Directions

Heat heavy large pot over medium heat, cook and brown pork belly/ pancetta; Add olive oil, onions, carrots, celery, garlic slices, salt, and pepper. Cook until the onion is golden brown and the pork belly is cooked, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the kale, beans, herbs, stock, bay leaf, half and half and Parmesan rind. Bring to a boil, reduce heat and simmer for 30 minutes.  add the 2 cups of Tuscan bread and toss and allow to absorb all the liquid, cook for another 30 minutes on simmer. All liquid should be absorbed.
Meanwhile, preheat the oven to 350 degrees F. Drizzle the Tuscan bread slices with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the halved garlic clove.  Serve Ribollita with the Tuscan sliced bread.
Serves 4