This Ribollita Recipe Will Transport You to Italy

Name: This Ribollita Recipe Will Transport You to Italy
Ingredients: 1 1/4 cups cooked cannellini beans (8 to 9 ounces); 1/2 cup water or bean canning liquid; 1 small yellow onion; 1 clove garlic; 1/2 stalk celery; 6 sprigs fresh parsley; 3 thin slices pancetta (about 1 ounce); 2 tablespoons olive oil; 1 tablespoon tomato paste; 5 ounces savoy cabbage (about 1/5 small cabbage); 5 ounces flat-leaf kale (about 1/2 bunch); 5 ounces Swiss chard, any color (about 1/2 bunch); 1 medium Yukon Gold or red potato (about 8 ounces); 4 cups water, plus more as needed; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 4 to 5 ounces crustless stale bread, preferably a crusty white country-style loaf with the crusts trimmed off

"The classic Tuscan soup is rich and comforting and easy to put together...."

INGREDIENTS

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1 1/4 cups cooked cannellini beans (8 to 9 ounces)

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1/2 cup water or bean canning liquid

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1 small yellow onion

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1 clove garlic

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1/2 stalk celery

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6 sprigs fresh parsley

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3 thin slices pancetta (about 1 ounce)

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2 tablespoons olive oil

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1 tablespoon tomato paste

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5 ounces savoy cabbage (about 1/5 small cabbage)

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5 ounces flat-leaf kale (about 1/2 bunch)

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5 ounces Swiss chard, any color (about 1/2 bunch)

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1 medium Yukon Gold or red potato (about 8 ounces)

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4 cups water, plus more as needed

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1 1/2 teaspoons kosher salt

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1/2 teaspoon freshly ground black pepper

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4 to 5 ounces crustless stale bread, preferably a crusty white country-style loaf with the crusts trimmed off

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