Ribollita

Ribollita translates into "reheated", and typically, minestrone. It is a traditional Italian country dish with the soup ladled on top of day-old bread, and topped with drizzled extra-virgin olive oil and pecorino cheese. Although the name may be defined as a reheated soup, this dish is beyond just leftovers.

Ribollita

9.5 cups water
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 cup tomato juice
1 onion, chopped
6 cloves garlic, chopped
6 oz. pancetta, chopped
2 tablespoons tomato paste
32 oz. cooked kidney and cannellini beans, unsalted
3 bay leaves
1 teaspoon oregano, dried
salt, black pepper
2 cups swiss chard or baby spinach
1 loaf day old ciabatta bread
pecorino romano cheese

Saute pancetta in olive oil in a large stockpot. Allow to brown over high heat, being careful not to burn. Then, add water, onions, garlic, beans, bay leaves, oregano, salt, and black pepper. Allow to simmer for 45 minutes over high heat. Then, add the tomato juice, swiss chard, and tomato paste. Allow to simmer for another 15-20 minutes. Serve in bowls ladled over slices of ciabatta bread with drizzled olive oil and grated pecorino romano cheese on top.

Serves approximately 10.