Ribollita con Verdure

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Picture of Ribollita con Verdure Recipe Photo: Ribollita con Verdure Recipe
Rated 5 stars out of 5
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Total Time:
40 min
Prep
15 min
Cook
25 min
Yield:
4 servings
Level:
Easy
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This soup is a staple in Tuscany, my favorite place to eat because the food goes back so many generations and remains so simple and not-fussed-with. null This bread soup has some vegetable in it, but it is made with beef stock. For a vegetarian version, use all vegetable or wild mushroom stock and skip the pancetta or bacon.

Ingredients

  • 3 tablespoons extra-virgin olive oil, 3 turns of the pan, plus some for drizzling
  • 4 thick slices pancetta (not smoked) or bacon (smoked), chopped
  • 2 sprigs fresh rosemary, leaves finely chopped
  • 4 to 6 cloves garlic, chopped
  • 1 medium to large onion, finely chopped
  • 2 medium carrots, diced
  • 1 medium, skinny zucchini, cut into thin slices
  • Salt and pepper
  • 1/2 cup dry red wine, a couple of glugs
  • 1 (15-ounce) can petite diced or chunky style crushed tomatoes
  • 6 cups beef stock, available in boxes on soup aisle (recommended: Kitchen Basics brand)
  • 4 cups, about 1/2 pound, chopped or torn stale bread
  • 2 (15-ounce), small white beans (recommended: Goya brand, smaller than cannellini beans)
  • 4 cups chopped kale or chard
  • 1/2 cup grated Parmigiano-Reggiano, to pass at table

Directions

Heat a soup pot over medium-high heat. Add oil and the the pancetta or bacon and render 4 minutes. Add rosemary, the garlic, 3/4 of the onions, carrots and zucchini and season with salt and pepper. Saute the veggies 7 to 8 minutes, then add wine and deglaze the pot. Stir in the tomatoes and stock and bring up the heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile the greens into the pot and wilt them into the soup. Simmer the ribollita 5 to 10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. A wooden spoon should be able to stand upright in the pot. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil, and a spoonful of reserved finely chopped raw onions.

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Newest Ratings and Reviews

Read all 111 reviews

  • on December 09, 2012

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    I love this soup. I have made it several times around the holidays. I plan on making it again,
    on Christmas Eve. It's delicious!

    people found this review Helpful.
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  • on August 15, 2012

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    This was delicious and easy to prepare. I did make a couple of changes. I accidentally used regular kidney beans, because I opened the wrong can, and it didn't matter. I didn't like the idea of the bits of bread, so I just omitted it, and served fresh bread on the side. I needed to use up an acorn squash, so that made up for some of the bulk. A flexible, yummy, and nutritious meal!

    people found this review Helpful.
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  • on December 23, 2011

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    Super tasty with fresh rosemary! This recipe serves way more than 4, more like 10!

    people found this review Helpful.
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