Ribollita

• 6 cups cannellini beans (washed and drained)
• 1/4 cup olive oil
• 2 cups diced zucchini
• 11/2 cups diced onion
• 1 cup diced celery
• 1/2 cups diced carrots
• 1 cup diced pancetta (~1/4 cup)
• 3 Tb minced garlic
• 1/2 head of savoy cabbage washed and cut into 1" chunks
• 2 cups crushed Italian tomatoes w juice
• 1/2 cup chopped fresh basil
• 2 cups spinach leaves (or escarole)
• 10 cups chicken broth
• 4 cups cubed day old bread the crustier the better
• 2 lb piece of parmesan rind or 1 cup grated romano
• Drizzle EVOO

1. Over medium flame heat the olive oil in a large soup pot. Add the vegetables, garlic & pancetta. Cook until soft about 10 minutes. Add the salt.
2. Add the cabbage, tomato, basil & spinach. Add the chicken broth simmer for 20 minutes. Add the beans, bread & cheese rind. Cook for another 10 minutes.
3. Eat it ! Dust with romano cheese & drizzle with EVOO.

cannellini beans, ubc, zucchini, onion, celery, carrots, pancetta, garlic, cabbage, italian tomatoes, fresh basil, spinach, chicken broth, bread, parmesan rind, drizzle evoo

Taken from www.epicurious.com/recipes/member/views/ribollita-50014994 (may not work)