Tuscan Ribollita | Wellspent Market |

Ingredients

• 1 cup Haricot Farms pinto beans
• 1/4 cup of Emmer Farro
• 3 tablespoons, chopped Smoking Goose Pancetta Tesa
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 large carrot, chopped
• 2 cloves garlic, chopped
• 5 sprigs flat leaf parsley, including stems, finely chopped
• 1 bunch cavolo nero, aka lacinato or Italian kale, chopped (including central rib)
• 2 yellow potatoes, peeled and cut into 1/2 inch pieces
• 1 cup + more as needed water
• Crusty, Italian-style bread, 1 thick slice per serving
• 1/4 cup + more to serve Novo Frantoio extra virgin olive oil
• 1 teaspoon + more as needed Italian fine sea salt
• 1 can Bianco di Napoli crushed tomatoes
• To serve Bertinelli Parmigiano Reggiano