Tuscan Ribollita
A hearty Tuscan soup made with beans, vegetables, and bread crumbs, featuring pancetta, kale, and aromatic herbs. This traditional Italian soup is both comforting and nutritious.
6 servings
1 hr 12 min
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Ingredients
- •3 cloves garlic
- •1 small onion
- •1 whole carrot
- •1 stalk celery
- •4 ounces pancetta or ham
- •½ cup olive oil
- •1 can whole peeled tomatoes
- •3 cans cannellini beans
- •2 cups chicken broth
- •1 sprig rosemary
- •1 bunch kale
- •½ cup bread crumbs
- •¼ cup parmesan
Cooking Instructions
- 1.
1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.
5 min
- 2.
2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.
60 min
- 3.
3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.
7 min
