Ribollita Recipe

Ingredients For Ribollita Recipe

• 1 cup Dry or 3 cups cooked cannellini or borlotti beans
• 3 tablespoon Evoo, plus more for serving
• 0.25 pound 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
• 1.5 pound Kale and chard or escarole, stemmed and chopped
• 1 Parmigiano reggiano or pecorino cheese rind, plus grated pecorino for serving
• 3 quart Chicken Stock
• 0.5 cup 1 tomato, peeled and finely chopped tomato puree
• 0.75 pound Torn peasant bread, toasted