Ribollita con Verdure

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: 30 Minute Legacy

Rated: 5 stars out of 5Rate itRead users' reviews (116)

RECIPE
COMMENTS & REVIEWS(116)

Cook Time:
25 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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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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Comments & Reviews

recipe Ribollita con Verdure
Judy Niskayuna, NY 09-27-2009
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Best Soup Ever!
Rated: 5 stars out of 5

Made this on a cold, rainy fall day..........absolutely delicious! My husband says it's the best I've ever made.....he's on... his 3rd bowl. Very easy to throw together too~ A huge hit .....Many thanks for a great recipe!!Read more
recipe Ribollita con Verdure
SHARON Culver, OR 09-24-2009
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Yummmmy!
Rated: 5 stars out of 5

I made this last night using bacon, one extra zucchini (fresh from the garden) and one extra can of tomatoes and spinach... instead of kale. I used ciabatta rolls diced to equal 1/2 pound for the stale bread. It was so good and thick. I am sharing this recipe with my other family members! We love soup and this is a recipe we will make often. Thanks again Rachael.Read more
recipe Ribollita con Verdure
Kristen Columbus, OH 09-24-2009
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Awesome!
Rated: 5 stars out of 5

Saw this on tv yesterday and had all the ingredients so I thought I would try it! I didn't add the bread because my family... is picky about that (I added to only my bowl!) so I drizzeled olive oil on the bread slices and toasted them in the oven, then they just dipped their bread into the broth and liked it much better. What a GREAT way to get their kids to eat their veggies. I am not a fan of soups, but this one will be a staple! For the lady who asked about the balsamic vinegar, I would not add the same amount as the wine, I would add only about a 1/4 to 1/3 cup. Anything more would be too much!Read more
recipe Ribollita con Verdure
LisaMarie New Baltimore, MI 09-23-2009
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solution for the soggy bread
Rated: 5 stars out of 5

Unfortunately, I have a thing for any type of "wet bread", but the bread component definitely adds to the texture of the... soup. I am going to try to make fine bread crumbs from the stale bread before adding to the soup. This will definitely serve as a thickener, without globs of soggy bread- for those of us who can not get past that sort of thing. Read more
recipe Ribollita con Verdure
Cheryl Weber City, VA 09-13-2009
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Superb!!
Rated: 4 stars out of 5

I saw this on TV the other day, and printed the recipe. After getting all the ingredients, I made this tonight. This was... absolutely superb! Great, rich flavors! One question I do have is....did anyone else's bread get slimy? Although I didn't mind it, my husband wasn't too crazy about it. Was my bread not stale enough? Did I use the wrong kind? Did I put it in too soon? Soggy wouldn't be too bad, but mine was worse than boiled okra. Help, please!Read more
recipe Ribollita con Verdure
lisa marietta, GA 09-10-2009
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Slow cooker?
Rated: 5 stars out of 5

This recipe sounds & looks fantastic & I can't wait to try it. Would it not also be possible to make this in our slow... cooker? Would any variations need to happen? Read more