Ribollita Inspired Bean Stew

Name: Ribollita Inspired Bean Stew
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 4
Cuisine: Italian
Ingredients: 100 g Baby Back Ribs (2 ounces (100g) chopped or cubed bacon); 2 pieces Carrot (2 carrots, chopped); 4 cup Chicken Stock (4 cups chicken stock); 1 tsp Mixed Dried Herbs (1 teaspoon mixed dried herbs); 3 pieces Garlic (3 garlic cloves, minced); 2 tbsp Olive Oil (2 Tbs olive oil); ½ piece Yellow Onion (½ onion, chopped); 4 tbsp Parmesan Cheese (4 tablespoons grated Parmesan cheese); 0 pieces Salt and Pepper (Salt and pepper); 300 g Spinach (300 grams fresh spinach leaves); 2 tbsp Tomato Paste (2 tablespoons tomato paste); 4 pieces Vine Ripened Tomato (4 mediums ripe tomatoes, chopped); 1 cup White Beans (1 cup dried white beans)

100 minItalian

Servings4

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Gluten Free

Steps

1Soak 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.
2Add onion and garlic and fry until onion is golden.
3Add the chopped tomatoes, tomato paste, salt and pepper. Bring to boil.
4Let 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.
5Add 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.
6Serve with Ciabatta bread.