Ribollita Inspired Bean Stew

Photo: Anja Schwerin

Ingredients

1 cup dried white beans

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

4 mediums ripe tomatoes, chopped

2 tablespoons tomato paste

salt and pepper to taste

2 ounces (100g) chopped or cubed bacon

1 onion, chopped

3 garlic cloves, minced

2 carrots, chopped

300 grams fresh spinach leaves

4 cups chicken stock

1 teaspoon mixed dried herbs

salt and pepper to taste

4 tablespoons grated Parmesan cheese

Serves 4

Preparation

Soak white beans in water overnight, or for at least 4 hours. After soaking, boil them in slightly salted water for about 30 minutes. Make sure not to overcook them. They should remain a bit of a bite. Set aside.

In a deep pan, heat the olive oil over medium heat. Add onion and garlic and fry until onion is golden. Add the chopped tomatoes, tomato paste, salt and pepper. Bring to boil. Let simmer for about 20 minutes. Set aside.

In a big soup pan, fry the bacon cubes over medium heat. Once they start releasing the fat, stir in onions, garlic, and carrots. Fry for about 5 minutes or until onion is golden and bacon becomes crisp. Add the tomato mixture and stir while bringing to a boil. Now add beans, spinach and cheese. Season with salt, pepper and herbs. Bring to boil again, then let simmer for about 30 minutes.

Serve with Ciabatta bread.