Tuscan Soup (Ribollita Con Verdure) Rachael Ray Recipe

Name: Tuscan Soup (Ribollita Con Verdure) Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil (plus some for drizzling); 4 slices pancetta (or bacon); 2 sprigs fresh rosemary (fine chopped); 4 garlic cloves, chopped; 1 medium onion, finely chopped; 2 medium carrots, diced; 1 medium zucchini, cut into thin slices; salt and pepper; 1/2 cup dry red wine; 1 (15 ounce) can crushed tomatoes; 6 cups beef broth; 1/2 lb stale bread, torn into pieces; 2 (15 ounce) cans small white beans (smaller than canellini beans); 4 cups chopped kale; 1/2 cup grated parmigiano-reggiano cheese

Servings: persons

3 tablespoons olive oil (plus some for drizzling)
4 slices pancetta (or bacon)
2 sprigs fresh rosemary (fine chopped)
4 garlic cloves, chopped
1 medium onion, finely chopped
2 medium carrots, diced
1 medium zucchini, cut into thin slices
salt and pepper
1/2 cup dry red wine
1 (15 ounce) can crushed tomatoes
6 cups beef broth
1/2 lb stale bread, torn into pieces
2 (15 ounce) cans small white beans (smaller than canellini beans)
4 cups chopped kale
1/2 cup grated parmigiano-reggiano cheese

1
Heat soup pot over medium-high heat. Add oil and pancetta and render for 4 minutes. Add rosemary, garlic, 3/4 of onions, carrots, zucchini and season with salt and pepper. Saute veggies 7-8 minutes, then add wine and deglaze the pot.
2
Stir in tomatoes and stock and bring up heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile greens into pot and wilt them into the soup.
3
Simmer 5-10 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 pot.
4
Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese and an additional drizzle of olive oil, and a spoonful of remaining finely chopped onion.

465

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 olive oil (plus some for drizzling), 4 slices pancetta (or bacon), 2 sprigs fresh rosemary (fine chopped), 4 garlic cloves, chopped, and more.

Yes, Tuscan Soup (Ribollita Con Verdure) Rachael Ray 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.

Tuscan Soup (Ribollita Con Verdure) Rachael Ray

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