Farmers Market Autumn Ribollita
from Keith Luce formerly of MerendaServes 6 to 8
INGREDIENTS:
8 oz Cannellini beans, dried
1 lb. Tuscan kale; leaves torn into small pieces, stems chopped
2 small bunches Swiss chard; leaves torn into small pieces, stems chopped
6 Sage leaves, chopped
2 Fresh bay leaves
2 sprigs Thyme, leaves only
12 sprigs Italian parsley, roughly chopped
4 cloves Garlic, minced
3 ounces Pancetta (in one piece)
1½ cup Olive Oil
2 Celery stalks, small dice
1 Carrot, peeled & cut into small dice
1 Red onion, minced
1 ½ cups Pumpkin, peeled and cut into a small dice
1 cup Tomatoes: peeled, seeded and chopped
12 lrg slices Pumpkin seed bread, day old, torn into spoon sized pieces
Kosher salt
Freshly ground black pepper
Capricious aged goat cheese for grating
Fruity olive oil for service
PREPARATION:
Soak beans overnight in cold water. Drain beans, rinse and place in a non-reactive, heavy bottomed casserole. Add pancetta and bay leaves and cover with 2 quarts of cold water. Bring water to a boil, lower heat and simmer until beans are tender (about 1 hour). It is important to simmer and not boil the beans. Be sure to skim all of white foam that rises to the surface. Lastly, as the beans absorb the liquid, continue to add warm water to keep the liquid level at 2 quarts. Remove beans from heat, season with salt to taste and let stand while preparing the remainder of the recipe. In another heavy-bottomed saucepan gently sauté the onion, garlic, celery, carrot, parsley, sage, thyme and pumpkin in the olive oil for about 15 minutes, taking care not to brown too much.
Once the vegetables are golden and tender, add the kale & stems & tomatoes, cover and simmer for 15 minutes. Add Swiss chard & stems & sauté until wilted. Add 2/3 of the cooked beans and liquid & return to a simmer. Pass remaining beans & liquid through a food mill fitted with a fine holed plate and add to pot.
Simmer soup for 30 minutes, adjust seasoning with Salt & pepper & serve.