"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Ribollita Soup (Tuscan Style) Recipe

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This recipe for Ribollita Soup (Tuscan Style), by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Scognamillo
Added: Sunday, October 18, 2009


1/4 c. olive oil
2 onion chopped
6 cloves garlic chopped
3 carrots chopped
3 celery stalks chopped or (1 leek, white part only)
4oz. chop. pancetta (you can leave out if your a vegan)
1 T. salt
1 tsp. pepper
1 T. tomato paste
8-10 c. chicken broth (depending on how you like it)
1/4 tsp. crushed red pepper flakes
1 bay leaf
1 can 28 oz. can diced tomatoes
4 c. chopped cabbage
2 c. chopped kale
2 c. chopped spinach
1/2 c. chopped basil
3 cans. drained cannellini beans ( like to blend 1 can in food processor it makes the soup thicker)
1- 3 inch piece of of parmesan cheese rind (you can omit if you don't have but it is very tasty with it)

Toast Ingredients
6-8 slices of sliced ciabatta bread or similar
2 whole cloves of garlic
olive oil to drizzle
fresh grated parmesan

Heat oil in lg pot over med heat add onion & garlic, carrot leek and pancetta, salt and pepper cook until onion is golden brown and pancetta is crisp (7min.) add tomato paste stir and scrape bottom, add chicken stock, red pepper, bay leaf and parmesan rind blend well cook about 10 min. Now add everything else. Bring to a boil and simmer for 30- 40 min

Before serving take your slices of bread put on baking pan drizzle with olive oil and toast in oven until golden brown remove from oven and rub with whole garlic put in bottom of serving bowl ladle soup on top and sprinkle with fresh parmesan.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is from our trip to Tuscany I've combined a few different recipes to come up with this one. It takes us back to wonderful memories.




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