Ribollita
Serves 8|
Hands-On Time:
40m
|
Total Time:
1hr
25m
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
- 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.
- 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.)
- 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.
Nutritional Information
- Per Serving
- Calories 235Calories From Fat 18%
- Calcium 114mg
- Carbohydrate 35g
- Cholesterol 3mg
- Fat 5g
- Fiber 4g
- Iron 3mg
- Protein 10mg
- Sat Fat 1g
- Sodium 856mg
What does this mean? See Nutrition 101.
Quick Tip
Beans made from scratch have better flavor, but the cooking can take hours. Canned beans are a solid alternative, if you rinse
and drain them well.
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