Winter Ribolitta

• t ounces pancetta, diced
• t tablespoons extra virgin olive oil, plus more for drizzling over the soup
• t large onion, diced
• t carrots, peeled and coarsely chopped
• t to 3 ribs celery, cut into 1/4-inch slices
• t cloves garlic, minced
• t- Kosher salt and ground black pepper, to taste
• t tablespoons tomato paste
• t 28-ounce can chopped or diced whole tomatoes, with juice
• t cans cannellini beans (1 can pureed with liquid, 2 cans drained and rinsed)
• t teaspoons dried oregano
• t bay leaves
• t/2 teaspoon hot red pepper flakes
• t ounce Parmesan rind
• t cups chicken broth
• t cups packed chopped savoy cabbage
• t cups packed chopped chard leaves
• tt-- Parmesan cheese, for grating

1. Instructions: In a large, heavy bottomed stock pot, cook pancetta over medium heat until slightly crisped and the fat has rendered, about 4 minutes. Add the olive oil, then add the onion, carrots and celery. Saute until vegetables have softened, about 10 minutes.
2. Add garlic, and season vegetables with salt and pepper. Cook for about 2 minutes, then add tomato paste and stir well to combine. Cook for 1-2 minutes more.
3. Add chopped tomatoes and their juices, cannellini puree and whole beans, dried oregano, bay leaves, red pepper flakes and parmesan rind. Stir well until everything is combined. Cover with 5 cups chicken broth.
4. Bring to a boil, stir in the cabbage and chard leaves, and simmer soup for 30-40 minutes, stirring occasionally. Season to taste with salt and pepper. Serve with parmesan and sour dough rolls or French bread. Finish with a drizzle of fine quality olive oil.

pancetta, extra virgin olive oil, onion, carrots, celery, garlic, salt, tomato paste, tomatoes, cannellini beans, oregano, bay leaves, hot red pepper, parmesan rind, chicken broth, savoy cabbage, chard leaves, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/winter-ribolitta-50123920 (may not work)