Ribollita with Bowery Basil, Kale, and Pancetta
8 ounces pancetta, chopped into ½" pieces
6 tablespoons extra virgin olive oil, plus more for serving
1 medium onion, finely chopped
3 medium carrots, peeled, finely chopped
3 celery stalks, finely chopped
3 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1 1.5 oz. container Bowery Basil, tied together with kitchen twine
1 15-oz. can whole peeled tomatoes, drained, finely chopped
8 cups low-sodium chicken broth
1 15-oz. can cannellini (white kidney) beans, rinsed
1 4.5 oz. container Bowery Kale mix
4 cups coarsely torn day-old sourdough bread
4 ounces Parmesan, shaved
Chopped parsley, for serving
Heat oil in a large heavy pot over medium-high. Cook pancetta until deep golden browned and fat has rendered, 6-8 minutes. Reserve 6 tablespoons oil for bread and set aside. Add onion, carrots, celery, garlic, and red pepper flakes, season generously with salt, and cook, stirring occasionally, until vegetables are tender, 10-12 minutes. Add wine and scrape up any browned bits on the bottom of the pan, and continue to cook, until most of the liquid has evaporated, 3-4 minutes. Add basil, tomatoes and chicken broth and simmer, until tomatoes are very tender, about 20 minutes. Break up tomatoes with a large spoon and add beans and kale. Continue to simmer until kale is tender, 8-10 minutes.
Meanwhile, preheat oven to 350°. Toss bread and reserved 6 tablespoons pancetta drippings on a rimmed baking sheet, squeezing to moisten; season with salt. Toast, tossing occasionally, until golden brown and crunchy, 15–18 minutes. Let croutons cool.
Just before serving, add half of croutons to soup, stirring to break them into smaller pieces. Divide remaining croutons among bowls and ladle soup over. Serve topped with Parmesan, parsley and drizzled with more olive oil.
Recipe developed by Rick Martinez for Bowery Farming.