Ribollita Soup Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3 Tablespoons olive oil (plus some for drizzling
4 slices pancetta or bacon
2 sprigs fresh rosemary
4 garlic cloves, chopped
1 med. onion finely chopped
2 medium carrots, diced
1 med. zucchini cut into thin slices
salt and pepper
1/2 cup dry red wine
1 (15 oz) can crushed tomatoes
6 cups beef broth (I used chicken)
1/2 lb stale bread torn into pieces
2 (15 ounces) cans small white beans (smaller than canellini beans)
4 cups chopped kale
1/2 cup grated parmesan cheese
|
|
Directions: |
Directions:1. Heat a big soup pot over medium-high heat.
2. Add oil and pancetta and cook for 4 minutes.
3. Add next 5 ingredients and season with salt and pepper. (ONLY use 3/4 of onions) Saute for 7-8 minutes.
4. Add wine to deglaze the pot.
5. Stir in tomatoes & stock and raise heat, when soup boils, reduce heat to simmer and add bread and beans.
6. Pile greens into pot and wilt them in the soup.
7. Simmer 5-10 minutes, stirring soup as it simmers until it thickens to a dense like stew (a wooden spoon should be able to stand up in pot).
8. Serve topped with grated cheese and additional olive oil, and spoonful of remaining finely chopped onion. |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Ribollita Soup is from