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Ribollita con Verdure

This bread soup has some vegetables in it, but it is made with beef stock. For a vegetarian version, use all vegetable or wild mushroom stock and skip the pancetta or bacon.

Recipe information

  • Yield

    4 servings

Ingredients

Omit

Crushed tomatoes

Swap

6 cups beef stock or broth for the quart of chicken stock

Add

4 slices pancetta (not smoked) or bacon (smoked), chopped
2 medium carrots, diced
1 medium, skinny zucchini, cut into thin slices
1/2 cup dry red wine
4 cups chopped kale or chard

Preparation

  1. Prepare as for the master recipe, #31, adding the pancetta or bacon to the EVOO and rendering for 4 minutes. Add the garlic, three fourths of the onions, the carrots, and zucchini and season with salt and pepper. Saute for 7 to 8 minutes, then add the wine and deglaze the pot. Stir in the diced tomatoes and beef stock and bring up the heat. When the soup boils, reduce to a simmer and stir in the bread and beans. Pile the greens into the pot and wilt them into the soup. Simmer the ribollita for 5 minutes. Ladle into shallow bowls and top with EVOO and the remaining raw onions. Again, basil is an optional garnish.

Rachael Ray 365: No Repeats
TagsSoupSoup/StewRed WineWineAlcoholBeveragesPancettaCured MeatMeatCarrotRoot VegetableVegetableZucchiniSquashKaleLeafy GreensSwiss ChardMainLunchDinnerNut FreeDairy FreeEasyOne-Pot MealsSimmerCookbooks
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