Ribollita means “re-boiled”. This is like a stew.
1 (14 oz.) can cannellini beans (or white kidney beans), rinsed and drained
1/4 pound pancetta, chopped
1 large white onion, chopped
1 sweet potato, (baked for 45 minutes at 400º F.) peeled and diced
2 ribs celery, with leaves, chopped
1 carrot, peeled and chopped
1 heirloom tomato, seeded and chopped
1 bunch swiss chard, thinly shredded
1 bunch Tuscan or Black kale, separated from stems, thinly shredded
1 bay leaf
2 cloves garlic, minced
3 slices stale, white peasant bread (Italian country-style), torn into pieces
2-3 sprigs rosemary
3-4 tablespoons extra-virgin olive oil; plus extra for garnish
2-3 cups chicken stock
1 cup water
kosher salt and freshly ground pepper, to taste
1/8 teaspoon nutmeg
freshly grated Parmesan cheese, garnish
In a large pot, heat olive oil over medium-high heat and add pancetta. Cook for 2-3 minutes, or until browned.
Stir in sweet potato, garlic, carrot, onion, celery, rosemary and bay leaf.
Season with salt and pepper and cover pot to cook the vegetables, stirring occasionally, for 10 minutes.
Add tomato, swiss chard and kale to the mixture, and season with nutmeg. Then add the beans and pieces of bread.
Pour in the chicken stock and water and bring to a boil. Cook for 2-3 minutes, then reduce heat and let simmer until thickened.
Remove from heat, divide into bowls and garnish with more olive oil and Parmesan cheese. Serve hot.