Ribollita Soup Reconstructed

In the largest soup pot you have, over medium heat, cook pancetta cubes until they begin to brown. Scoop them out of the pan and onto a paper towel lined plate. Set aside. Reserve the fat from the pancetta in the pot.

In a food processor, finely chop the garlic cloves. Add the onion, and pulse until coarsely chopped. Add the onion and garlic mixture into the pot with the pancetta fat, and cook until soft over medium heat for about 10 minutes. Depending on how fatty your pancetta is, you may need to add a bit of olive oil.

In the food processor coarsely chop carrot and celery. Add them into the pot with the onion and garlic mixture and saute for another 10 minutes. Add diced potatoes and stir to coat.

Add chopped tomatoes, chicken stock, the cheese rind (if using), dried thyme, oregano, red pepper flakes, and a dash of salt and pepper. Bring to a boil then reduce heat and cook for another 10 minutes.

Stir in the mixed greens and cannellini beans and cook on medium heat for 10 minutes.

Heat your oven’s broiler on high. Brush each piece of bread with olive oil, put them on a pan with the oil side up and put the pan under the broiler for 1 to 2 minutes until golden brown. Remove from the oven and spread each piece of bread with a spoonful of pesto.

Serve the soup in individual bowls. Float a piece of pesto-covered bread on the top of each bowl. Serve with lemon wedges.