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Ribollita

4 servings

• 3 tablespoons extra-virgin olive oil
• 4 thick slices pancetta or bacon
• 4 to 6 garlic cloves
• 1 medium to large onion (divided use)
• 2 medium carrots
• 1 medium zucchini, thinly sliced into rounds
• Salt and freshly ground pepper
• 1/2 cup dry red wine
• 1 (15-ounce) can petite diced tomatoes
• 6 cups beef stock
• 4 cups chopped or torn stale bread (about 1/2 pound)
• 2 (15-ounce) cans small white beans
• 4 cups chopped kale or chard
• 1/2 cup grated Parmigiano-Reggiano cheese
• 10 leaves fresh basil, torn

Heat a soup pot over medium-high heat. Add the olive oil, then add the pancetta or bacon and cook for 4 minutes. Add the garlic, three-quarters of the chopped onion, the carrots and zucchini, and season with salt and pepper. Cook the veggies for 7 to 8 minutes, then add the wine to deglaze the pot. Stir in the tomatoes and stock and bring up the heat. When the soup boils, reduce it to a simmer and stir in the bread and beans. Pile the greens into the pot and wilt them into the soup.

Simmer the ribollita for 5 to 10 minutes, stirring the soup as it simmers, until it thickens to a dense stew like consistency. Turn off the heat, adjust the seasonings and ladle into shallow bowls. Top each bowl with some of the grated Parmigiano-Reggiano cheese, an additional drizzle of olive oil, a spoonful of the reserved raw onion and some basil. Pass around the remaining cheese at the table.

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