Instructions: Chop bacon, onion, carrots and celery into 1/2-inch dice. Place bacon in a small stockpot, and place over medium heat; cook stirring occasionally, until crisp, about 6 minutes. Remove the bacon, and set aside. Add the onions and garlic to the hot bacon fat, and cook until the onions are translucent, about 8 minutes. Add the carrots, celery and pepper, and cook for 5 minutes.

Add the Great Northern, rattlesnake, and pinto beans, chicken stock, 5 1/2 cups water, and rosemary, and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes. Add the cabbage, and simmer until the beans are tender, 25 to 30 minutes. Ten minutes before soup is done, stir in salt and reserved bacon.

Stir in the bread, and simmer until bread has totally softened and just begins to break down, about 10 minutes. Adjust the seasoning to taste with salt and pepper if necessary. Serve ribollita drizzled with a good-quality extra-virgin olive oil and sprinkled with the Parmesan, if desired.

Serves 6 to 8.

Cuisine: "Mexican"

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