Ribollita

Source: Serious Eats, Giada

Ingredients

• 4oz pancetta, diced
• 1 onion
• 5 cloves of garlic, minced
• 3 carrots, peeled and diced
• 3 celery stalks, peeled and diced
• 1 large leek, white and light green parts only, diced
• 1 small butternut squash, peeled, seeded and diced
• 1 turnip, peeled and diced (about 1 cup)
• 2 Tbsp tomato paste
• 2 Tbsp shoyu
• 2 (15oz) cans of diced tomatos
• 3 C chicken stock
• 1 bunch lacinato/dinosaur/cavolo nero kale, roughly chopped
• 1 bouquet garnis (a bundle of a few sprigs of parsley, oregano, thyme, rosemary, bay leaf)
• 1 (3") parmigiano reggiano cheese rind (store in the freezer)
• 2 (15oz) cans of cannellini beans, drained and rinsed
• 1/4lb ciabatta bread, cut into 1" cubes

Serve with Ciabatta bread

Directions

1. In a dutch oven over medium heat, cook the pancetta until some fats are released. Add the garlic and cook until the pancetta is crisp. 
2. Increase heat to medium-high and add in the onion, leek, carrots, celery, squash, turnip, and squash, and cook, stirring, until vegetables are slightly softened, about 7-10 minutes. Season with salt and pepper.
3. Add 2 Tbsp tomato paste and 2 Tbsp shoyu and stir in. 
4. Add the 2 cans of tomatoes, kale, bouquet garnis, cheese rind, and enough stock to cover vegetables and bring to a simmer. Simmer until vegetables are very tender, about 25 minutes.
5. Stir in the 2 cans of beans and add the bread. Stir well and simmer until the bread is breaking down, about 15 minutes. Remove the bouquet garnis, rind, and season with additional salt and pepper. 

Notes: This was very tasty, like a different type of stew or different ratatouille. I used about 1 tsp of better than bouilllon since I didn't have any stock on hand.