Ribollita Inspired Bean Stew Recipe

Start by soaking the white beans in water overnight, or for at least 4 hours. Once soaked, boil them in slightly salted water for about 30 minutes. You want them tender but still with a bit of a bite, so be careful not to overcook them. Set aside.

In a deep pan, heat the olive oil over medium heat.

Lower the heat and let the tomato mixture simmer for about 20 minutes. Set it aside for a moment.

In a separate, big soup pan, fry the bacon cubes over medium heat. Once the bacon starts releasing its fat and crisping up, stir in the onions, garlic, and carrots. Continue to fry for about 5 minutes, until the onion is golden and the bacon is crisp.

Pour the reserved tomato mixture into the soup pan with the bacon and vegetables, stirring everything together as you bring it to a boil. Add the cooked beans, fresh spinach, and Parmesan cheese. Season with salt, pepper, and herbs.

Bring the stew to a boil again, then reduce the heat and let it simmer for about 30 minutes, allowing the flavors to meld.