Ribollita con Verdure

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.
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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
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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


  1. 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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