Ribollita
- Ready In:
- 1hr 24mins
- Ingredients:
- 16
- Serves:
-
8-10
ingredients
- 4 slices bacon, cut into 1/4-inch pieces
- 1 tablespoon extra virgin olive oil
- 1 large onion, cut into 1/2-inch dice
- 2 stalks celery, cut into small dice
- 2 medium carrots, peeled and cut into 1/2-inch dice
- 2 large garlic cloves, finely chopped
- 1 large baking potato, peeled and cut into 1/2-inch dice
- 1 (14 1/2 ounce) can diced tomatoes
- 3⁄4 cup dry red wine, such as Cotes du Rhone
- 4 cups low sodium beef broth
- 1 (15 1/2 ounce) can cannellini beans, rinsed and drained
- 2 bunches swiss chard, stemmed and roughly chopped
- 3 teaspoons kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 10 slices stale crusty bread, torn into large bite-size pieces (about 10 oz.)
- 6 teaspoons prepared pesto sauce
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 reheating and 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.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!