Ingredients

  • 2 Tbsp. olive oil

  • 1 - 5 ounce package diced pancetta

  • 1 large carrot, diced = 1 cup

  • 4 stalks celery, diced = 1 cup

  • 1 large onion, diced = 2 cups

  • 1 Tbsp. fresh garlic, minced

  • ½ cup dry white wine

  • 1 sweet potato, peeled and cubed = 1 ½ cups

  • 1 large zucchini, diced = 1 ½ cups

  • 4 large vine ripened tomatoes, blanched, peeled and crushed = 2 cups (or 1 - 28 ounce can Italian plum tomatoes, crushed)

  •  2 ½ cups chicken stock, vegetable stock or water

  • 1 bay leaf

  • 4 pounds cooked cannellini beans, divided (or 4 - 15.5 ounce cans cannellini beans,    with their juices)

  • 1 Tbsp. fresh sage, finely chopped

  • 1 Tbsp. fresh rosemary, finely chopped

  • 1 ½ Tbsp. Super Tuscan spice blend

  • 1 bunch lacinato kale, torn and washed

  • ½ tsp. freshly ground black pepper

  • salt to taste

  • Best quality red wine vinegar

  • Croutons and best quality olive oil to serve

    For the Cannellini Beans:

  • 2 pounds dried cannellini or great northern beans - soaked

  • 2 bay leaves

  • 1 medium onion, halved and peeled

  • 2 stalks celery

  • 1 medium carrot, peeled

  • 2 tsp. black pepper

  • 1 cup extra virgin olive oil, divided

  • salt to taste

*Click on the spice(s) for more suggested uses

Directions:

For the Cannellini Beans:

  • Place dried beans in a large pot or container and cover with cold water, about 3 quarts, refrigerate overnight

  • Drain water from beans and place in a large heavy bottomed pot or Dutch oven

  • Add remaining ingredients and half of the olive oil, along with 6 quarts of cold water to the pot

  • Over high heat bring the beans to a boil, reduce heat to a gentle simmer

  • Skim any foam that rises to the top of the pot and discard

  • Continue to gently simmer beans until tender, about 1 hour

  • When tender remove beans from heat and stir in remaining olive oil and season the cooking liquid with salt to taste

  • Allow beans to cool to room temperature, stirring frequently

  • When beans are cooled refrigerate until ready to use


    For the Ribolitta:

  • Working in a large heavy bottomed pot or Dutch oven over medium-low heat add the olive oil and the pancetta - cook, stirring frequently until pancetta starts to brown (Don’t rush this process as the pancetta will burn quickly without rendering its fat).

  •  Add carrot, celery and onion to the pot and gently sweat vegetables, stirring frequently until the onions becomes translucent

  • Add garlic and continue to cook for an additional minute, stirring constantly

  • Add white wine and raise the heat in order to bring the mixture to a simmer

  • Stir in sweet potatoes, zucchini, crushed tomatoes, stock and bay leaf - bring mixture to a boil, then reduce heat to a simmer

  • Add half of the cannellini beans to the pot in a food processor or blender purée half of the beans until smooth - add to the soup

  • Add sage, rosemary, Super Tuscan spice blend, kale, pepper and salt to taste to the pot - gently simmer the soup, stirring occasionally for at least 20 minutes and up to an hour taste the soup and adjust seasoning with additional salt to taste and a few drops of red wine vinegar to sharpen the flavor

  • Serve the soup over olive oil toasted croutons topped with a generous drizzle of extra virgin olive oil