Ribollita Toscana

Instruction​

• Chop thick cut panchetta into small pieces, strips or cubes

• Add panchetta to a cold pan (to better render the fat) and bring to a medium/high heat, sauteing until mostly cooked

• Remove the panchetta and set aside

• In the rendered fat, saute:

  • chopped celery

  • diced white onions with salt to sweat

  • sliced garlic cloves

• Add plum tomatoes and squish

• Pour in 2 liters of water with beef bouillon, or a mix of water and liquid stock

• Season with:

  • salt and pepper

  • chili flakes

  • rosemary (fresh preferably)

• Add canned white beans

• To make a creamy, thick soup, tear up pieces of stale French Bread or baguette and stir it into the soup

• Simmer for 30 minutes

• Stir in panchetta and chopped greens (black cabbage or kale)