Ribollita con Verdure

1. 1

   Prepare as for the master recipe, #31, adding the pancetta or bacon to the EVOO and rendering for 4 minutes.

2. 2

   Add the garlic, three fourths of the onions, the carrots, and zucchini and season with salt and pepper.

3. 3

   Saute for 7 to 8 minutes, then add the wine and deglaze the pot.

4. 4

   Stir in the diced tomatoes and beef stock and bring up the heat.

5. 5

   When the soup boils, reduce to a simmer and stir in the bread and beans.

6. 6

   Pile the greens into the pot and wilt them into the soup.

7. 7

   Simmer the ribollita for 5 minutes.

8. 8

   Ladle into shallow bowls and top with EVOO and the remaining raw onions.

9. 9

   Again, basil is an optional garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.