Ribollita (Italy) Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
2496
FAT
472%
CHOL
62%
SOD
288%

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Ingredients for 2 servings

1/2 cup white beans, soaked in water overnight

1 (14.5-ounce) can diced tomatoes

1/2 cup grated Parmigiano-Reggiano, for garnish

4 ounces pancetta, diced

6 cups shredded cavolo nero (Tuscan cabbage or kale)

1 cup diced carrot, diced

8 to 10 slices country bread

1 sprig fresh thyme

1 1/2 teaspoons salt

1/2 to 3/4 cup extra-virgin olive oil, for drizzling

1/2 teaspoon freshly ground black pepper

6 to 8 cups chicken stock

1/2 cup diced celery, diced

1/4 cup olive oil

1 cup diced onion,

3 cups diced russet potatoes, diced

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