Ribollita

ribollita
Photo by Stefan Anderson
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 235 calories
    • Calories 18 calories from fat
    • Fat 5 g
    • Sat Fat 1 g
    • Cholesterol 3 mg
    • Sodium 856 mg
    • Protein 10 mg
    • Carbohydrate 35 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 114 mg
  • March 2005

Ingredients

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