Ribollita

Ingredients: 

8 1/2 oz dried white beans 

4 Tbsp olive oil 

1 garlic clove, diced 

2/3 cup white onion, diced 

5 oz piece of ham, or 1 ham bone 

1 small, dried chili pepper 

2 thyme sprigs 

1 rosemary sprig 

1 cup carrots, diced 

2/3 cup celery, thinly sliced 

3/4 cup leeks, thinly sliced 

5 1/2 oz Swiss chard, sliced in 1/2-inch strips 

Salt and pepper 

6 slices toasted country bread 

10 1/2 tsp parmesan cheese, grated 

 Method: 

Place beans in a bowl with cold water to cover and soak overnight. In the morning, drain and rinse the beans. 

Heat half of olive oil in a large soup pot, sauté the onion and garlic without browning. Add beans and ham and 9 cups of water, bring to a boil. Reduce heat and add the chili pepper, thyme and rosemary sprigs. Simmer covered for an hour. 

In a frying pan add remaining oil, carrots, celery and leeks, sauté for 4 minutes stirring continuously. Add the vegetables to the beans and ham, simmer for 40 minutes. Add the Swiss chard to the soup last and simmer for another 20 minutes. 

Preheat the oven to broil. Remove the ham from the soup and cut into very small cubes. Set aside. Remove chili pepper, thyme and rosemary sprigs. Finely puree half of the soup in a blender then return to the pot. Put in the cubed ham and season with salt and pepper. 

Prepare soup bowls. Place bread in bowls, sprinkle with half the cheese, ladle in soup, then sprinkle with the rest of the cheese, broil until cheese is melted. Serve immediately.