Ribollita

Ribollita
Stefan Anderson
Here’s a great way to use up stale bread—ladle hot soup over bite-size pieces and let it soak up all the flavors of the rich broth.

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Serves 8
preparation
40
minutes
cooking
85
minutes

Ingredients

4 slices bacon, cut into 1/4-inch pieces
1
tablespoon
extra-virgin olive oil, plus more for serving
1 large onion, cut into a 1/2-inch dice
2 stalks celery, cut into a small dice
2 medium carrots, peeled and cut into a 1/2-inch dice
2 large cloves garlic, finely chopped
1 large baking potato, peeled and cut into a 1/2-inch dice
1 14.5-ounce can diced tomatoes
3/4
cup
dry red wine, such as Cotes du Rhone
4
cups
low-sodium beef broth
1 15.5-ounce can cannellini beans, rinsed and drained
2 bunches Swiss chard, stemmed and roughly chopped
3
teaspoons
kosher salt
1/4
teaspoon
freshly ground black pepper
10 slices (about 10 ounces) stale crusty bread, torn into large bite-size pieces
6
teaspoons
prepared pesto (optional)

Directions

  1. Place a Dutch oven or a soup pot over medium heat. Add the bacon and cook until browned, 2 to 3 minutes. Add the oil and onion and cook until translucent, about 4 minutes. Add the celery, carrots, and garlic and cook until softened, about 5 minutes. Add the potato and cook until it has started to soften, about 6 minutes.
  2. Add the tomatoes, wine, broth, beans, and 2 cups of water. Place the Swiss chard on top, cover, and bring to a boil. Uncover, stir to combine, and simmer gently for 45 minutes. Remove from heat. Stir in the salt and pepper gently to combine. (At this point, the soup can be chilled for serving the next day.)
  3. Divide the bread among serving bowls. Ladle the hot soup over the bread and finish with a drizzle of olive oil or pesto, if desired.
Judy Lockhart
March 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 18 %
  • Calcium 114 mg
  • Carbohydrate 35 g
  • Cholesterol 3 mg
  • Fat 5 g
  • Fiber 4 g
  • Iron 3 mg
  • Protein 10 mg
  • Sat Fat 1 g
  • Sodium 856 mg
What does this mean? See Nutrition 101.

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