Ribollita Recipe – Eats Now

Name: Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon, cut into 1/4-inch pieces; 1 tablespoon extra-virgin olive oil, plus more for serving; 1 large onion, cut into a 1/2-inch dice; 2 stalks celery, cut into a small dice; 2 medium carrots, peeled and cut into a 1/2-inch dice; 2 large cloves garlic, finely chopped; 1 large baking potato, peeled and cut into a 1/2-inch dice; 1 14.5-ounce can diced tomatoes; 3/4 cup dry red wine, such as Cotes du Rhone; 4 cups low-sodium beef broth; 1 15.5-ounce can cannellini beans, rinsed and drained; 2 bunches Swiss chard, stemmed and roughly chopped; 3 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 10 slices (about 10 ounces) stale crusty bread, torn into large bite-size pieces; 6 teaspoons prepared pesto (optional)

Servings: persons

4 slices bacon, cut into 1/4-inch pieces
1 tablespoon extra-virgin olive oil, plus more for serving
1 large onion, cut into a 1/2-inch dice
2 stalks celery, cut into a small dice
2 medium carrots, peeled and cut into a 1/2-inch dice
2 large cloves garlic, finely chopped
1 large baking potato, peeled and cut into a 1/2-inch dice
1 14.5-ounce can diced tomatoes
3/4 cup dry red wine, such as Cotes du Rhone
4 cups low-sodium beef broth
1 15.5-ounce can cannellini beans, rinsed and drained
2 bunches Swiss chard, stemmed and roughly chopped
3 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
10 slices (about 10 ounces) stale crusty bread, torn into large bite-size pieces
6 teaspoons prepared pesto (optional)

1
Place a Dutch oven or a soup pot over medium heat. Add the bacon and cook until browned, 2 to 3 minutes. Add the oil and onion and cook until translucent, about 4 minutes. Add the celery, carrots, and garlic and cook until softened, about 5 minutes. Add the potato and cook until it has started to soften, about 6 minutes. Add the tomatoes, wine, broth, beans, and 2 cups of water. Place the Swiss chard on top, cover, and bring to a boil. Uncover, stir to combine, and simmer gently for 45 minutes. Remove from heat. Stir in the salt and pepper gently to combine. (At this point, the soup can be chilled for serving the next day.) Divide the bread among serving bowls. Ladle the hot soup over the bread and finish with a drizzle of olive oil or pesto, if desired.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 slices bacon, cut into 1/4-inch pieces, 1 tablespoon extra-virgin olive oil, plus more for serving, 1 large onion, cut into a 1/2-inch dice, 2 stalks celery, cut into a small dice, and more.

Yes, Ribollita falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ribollita

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