Ribollita With Poached Eggs Recipe

Name: Ribollita With Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces rustic Italian bread, cut into large cubes; 4 cups water, divided; 8 ounces Savoy cabbage leaves, trimmed and thinly sliced; 8 ounces Tuscan or Lacinato kale, stemmed and thinly sliced; 2 ounces diced pancetta (such as Boar's Head); 3 1/2 tablespoons extra-virgin olive oil, divided; 1 cup diced red onion; 1 cup (1/2-inch) chopped carrot; 1 cup (1/2-inch) chopped celery; 1/4 cup minced fresh flat-leaf parsley; 2 Yukon gold potatoes, cut into 1/2-inch cubes (about 6 ounces); 3/4 teaspoon kosher salt; 1/2 teaspoon crushed red pepper; 2 cups unsalted chicken stock (such as Swanson); 1 1/2 cups unsalted tomato puree; 1 (14-ounce) can unsalted cannellini beans, rinsed and drained; 1/2 cup thinly sliced fresh basil, divided; 1 tablespoon white vinegar; 8 large eggs

Servings: persons

5 ounces rustic Italian bread, cut into large cubes
4 cups water, divided
8 ounces Savoy cabbage leaves, trimmed and thinly sliced
8 ounces Tuscan or Lacinato kale, stemmed and thinly sliced
2 ounces diced pancetta (such as Boar's Head)
3 1/2 tablespoons extra-virgin olive oil, divided
1 cup diced red onion
1 cup (1/2-inch) chopped carrot
1 cup (1/2-inch) chopped celery
1/4 cup minced fresh flat-leaf parsley
2 Yukon gold potatoes, cut into 1/2-inch cubes (about 6 ounces)
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
2 cups unsalted chicken stock (such as Swanson)
1 1/2 cups unsalted tomato puree
1 (14-ounce) can unsalted cannellini beans, rinsed and drained
1/2 cup thinly sliced fresh basil, divided
1 tablespoon white vinegar
8 large eggs

1
Preheat oven to 300u00b0.
2
Spread bread cubes in a single layer on a baking sheet. Bake at 300u00b0 for 20 minutes or until toasted.
3
Bring 2 cups water, cabbage, and kale to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low; cover and cook 20 minutes or until cabbage mixture is wilted and tender. Drain.
4
Heat a large Dutch oven over medium-low heat. Add pancetta; cook 6 minutes or until browned and crisp, stirring occasionally. Add 1 tablespoon oil, onion, carrot, celery, and parsley to pan; cook 8 minutes or until vegetables are tender. Add potatoes; cook 10 minutes, stirring occasionally. Stir in cabbage mixture, salt, and red pepper; cook 5 minutes. Stir in remaining 2 cups water, stock, tomato puree, and beans; bring to a boil. Reduce heat to medium-low; cook, partially covered, 30 minutes or until vegetables are very tender, stirring occasionally. Stir in bread cubes; cook 20 minutes. Remove pan from heat; stir in 1/4 cup basil.
5
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Divide soup among 8 bowls. Top each serving with 1 egg and 1 1/2 teaspoons basil. Drizzle about 1 teaspoon oil over each serving.

785

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 19 ingredients. The key ingredients include: 5 ounces rustic Italian bread, cut into large cubes, 4 cups water, divided, 8 ounces Savoy cabbage leaves, trimmed and thinly sliced, 8 ounces Tuscan or Lacinato kale, stemmed and thinly sliced, and more.

Yes, Ribollita With Poached Eggs 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 With Poached Eggs

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