Ribollita con Verdure Recipe

Name: Ribollita con Verdure
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
Add oil and the the pancetta or bacon and render 4 minutes.
3
Add rosemary, the garlic, 3/4 of the onions, carrots and zucchini and season with salt and pepper.
4
Saute the veggies 7 to 8 minutes, then add wine and deglaze the pot.
5
Stir in the tomatoes and stock and bring up the heat.
6
When soup boils, reduce to a simmer and stir in bread and beans.
7
Pile the greens into the pot and wilt them into the soup.
8
Simmer the ribollita 5 to 10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency.
9
A wooden spoon should be able to stand upright in the pot.
10
Turn off heat, adjust seasonings and ladle into shallow bowls.
11
Top with grated cheese, an additional drizzle of extra-virgin olive oil, and a spoonful of reserved finely chopped raw onions.

992

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 15 ingredients. The key ingredients include: 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, and more.

Yes, Ribollita con Verdure falls under the Meat & Poultry 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 con Verdure

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