Ribollita with Porcini Mushrooms | Rachael Ray

If using dried beans, rinse soaked beans. Bring a pot of water, 4 quarts, to a boil, add the beans, a generous seasoning of salt to the water, the halved onion and bay leaves, and cook at low rolling boil to tender, drain, reserving 2 cups starchy liquid.    

For the soup, in a medium pot, heat porcini, stock and Parm rind over medium heat then keep warm. 

Heat a large soup pot over medium to medium-high heat. Add EVOO, 3 turns of the pan, and pancetta if using and stir 2 to 3 minutes, add parsnips, carrots, fennel, onion, chopped chard stems, salt and pepper, soften a bit, add garlic and herb bundle and tomatoes. Wilt in greens, add cabbage, cover to smother and season with nutmeg and red pepper, if using.   

Remove softened and plumped mushrooms and chop, add to vegetables, then add all but last ⅓ cup of mushroom stock, where grit may have settled, add beans and 2 cups starchy cooking liquid or water. Bring to boil, simmer until ready to serve. 

Preheat oven to 350˚F. Line a baking sheet with parchment and scatter bread onto it, toast to deeply browned and fragrant. 

To serve, stir bread into soup and top with cheese, onion, EVOO.