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Ribollita

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The Kitchn
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nut free

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Ingredients

1/4 cup extra-virgin olive oil, plus some for drizzling on bread

1 onion, chopped

1 carrot, chopped

4 ounces pancetta, chopped

2 cloves garlic, 1 minced and 1 whole

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 tablespoon tomato paste

1 (15-ounce) can diced tomatoes

1 pound frozen spinach, thawed and squeezed dry

1 (15-ounce) can cannelloni beans, drained

1 tablespoon herbs de provence

3 cups chicken stock

1 bay leaf

1 (3-inch) piece parmesan rind

4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced

Grated parmesan, for serving

1 cup (dried) cannellini or Great Northern beans

1 head of cavolo nero (black-leaf kale) (or 1/4 head green cabbage, 6 or more Brussels sprouts, etc.) shredded (sliced very thinly)

1/4 head of Savoy cabbage - shredded

1 bunch of Swiss chard - shredded

1 leek - chopped fine

1 onion - chopped fine

1 large carrot - chopped fine

1 large celery stalk including leaves - chopped fine

2 peeled plum tomatoes, ripe or canned - diced

2 cloves garlic, chopped fine (optional)

1/2 dried hot chili pepper -pepperoncino- (optional)

2 potatoes (optional) - diced

2 zucchini (optional) - diced

2 - 3 T extra virgin olive oil (use more if you like)

1/2 tsp dried rosemary, or leaves from one fresh sprig, chopped fine (optional)

1/2 tsp dried or fresh oregano (optional)

Salt and pepper

Italian or french bread one or two days old (optional variation)

Water - enough to cover and add - remember that the taste of the water can also affect the way your 'ribollito' will taste.

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