Ribollita Soup

I love buying big loaves of bread from a bakery. It's sooooo good when it's fresh! But then it gets stale SO quickly! Such a let down! That's when you use the leftover stale bread to make Ribollita Soup! I first had this soup in Florence, Italy (it's on almost every menu there) and loved it. However, as a starter dish it's a little heavy with all the bread! But, as an entree, it's perfect! And I found so so easy and delicious to make at home! Unfortunately for vegetarians, the pancetta is really the star ingredient here in my opinion - it gives every bite a smoky saltiness. The fresh basil is key too - don't use dried basil! This warm and hearty soup will definitely become a regular weeknight dinner for us this winter. And it's a great excuse to buy that large loaf of bread that you really want but know you'll never finish!

2 TBSP olive oil

1 container Mirepoix from Trader Joes (OR 1/2 a white onion, 2 stalks celery, 2 carrots, all diced)

1 TBSP minced garlic

1 (4oz container) diced pancetta (OR 4 slices bacon, diced)

1 (28oz can) San Marzano tomatoes, with their juices

1 cup chopped kale

1/2 cup chopped fresh basil (save some for garnish)

1 (15.5oz can) white beans

Salt, Pepper, Red Pepper Flakes - to taste

2 cups chicken broth

3 thick slices good sourdough bread, cubed

Grated parmesan cheese, for garnish

In a large pot, heat the olive oil over medium heat. Add the Mirepoix and garlic, and stir occasionally for 5 minutes to soften the vegetables. Add the pancetta and continue stirring. Add the remaining ingredients, mix together, and then turn the heat down to a low simmer. Simmer for as long as you can - the soup will only get thicker and yummier! (If at any point you feel like it's too thick for your liking, add a little more chicken broth).

Ladle into bowls and garnish with fresh basil and grated parmesan cheese.

*Makes 4 servings.