Ingredients
1 cup dry or 3 cups cooked cannellini or borlotti beans
3 tbsp. EVOO, plus more for serving
¼ lb. pancetta, finely chopped
1 bay leaf
Bundle of fresh sage and rosemary
2 ribs celery, chopped
1 carrot, chopped
1 yellow onion, chopped
1 bulb fennel, chopped
1 cup dried porcini mushrooms
4 cloves garlic, sliced
1 ½ lb. kale and chard or escarole, stemmed and chopped
1 Parmigiano-Reggiano or Pecorino cheese rind, plus grated Pecorino for serving
3 quarts chicken stock
1 tomato, peeled and finely chopped or 1/2 cup tomato puree
¾ lb. torn peasant bread, toasted
Chopped raw white onion, for serving
Directions
Step 1
Boil the beans in salted water until tender, about 1 hour; drain. Transfer half of the beans to a food processor and puree. In a large pot, heat the EVOO, three turns of the pan, over medium-high. Stir in the pancetta, bay leaf, and herb bundle. Cook, stirring often, until the pancetta renders, about 4 minutes. Add the celery, carrot, onion, fennel, mushrooms, and garlic. Cook, stirring, until the vegetables are tender, 7 to 8 minutes. Season with salt and pepper. Stir in the beans, then add the greens and stir until wilted. Add the cheese rind, chicken stock and tomato.
Step 2
Let the soup simmer until the flavors meld, about 1 hour. Remove the bay leaf, herb bundle, and cheese rind. Stir the toasted bread into the soup and stir to thicken. Simmer, stirring, until the soup has a stew-like consistency. The soup is done when a wooden spoon can stand straight up when placed in the center of the pot.
Step 3
Ladle the ribollita into shallow bowls. Top with EVOO, the raw onion, and lots of Pecorino cheese.