Recipe by KathyP53
This is Rachael Ray's recipe. It is a traditional thick Italian soup with delicious flavor.
Top Review by JanuaryBride
I admit that I changed the recipe around a bit, but it was still super good! I used about 3/4 lb of dried white beans that I soaked overnight - then simmered for an hour with 1 sprig of rosemary, 2 sprigs of thyme, about 5 sage leaves, and some seasoning salt (they turned out awesome). I then made the recipe as written except I didn't have any tomatoes so I subbed some pizza sauce and 1 small can of tomato paste (sounds weird but it worked) and was out of zucchini so just did without. Shared some with my bro-in-law so we will see how he liked it, but I think it's great~!
- 3 tablespoons olive oil (plus some for drizzling)
- 4 slices pancetta (or bacon)
- 2 sprigs fresh rosemary (fine chopped)
- 4 garlic cloves, chopped
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 1 medium zucchini, cut into thin slices
- salt and pepper
- 1⁄2 cup dry red wine
- 1 (15 ounce) can crushed tomatoes
- 6 cups beef broth
- 1⁄2 lb stale bread, torn into pieces
- 2 (15 ounce) cans small white beans (smaller than canellini beans)
- 4 cups chopped kale
- 1⁄2 cup grated parmigiano-reggiano cheese
Directions See How It's Made
- Heat soup pot over medium-high heat. Add oil and pancetta and render for 4 minutes. Add rosemary, garlic, 3/4 of onions, carrots, zucchini and season with salt and pepper. Saute veggies 7-8 minutes, then add wine and deglaze the pot.
- Stir in tomatoes and stock and bring up heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile greens into pot and wilt them into the soup.
- Simmer 5-10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. A wooden spoon should be able to stand upright in pot.
- Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese and an additional drizzle of olive oil, and a spoonful of remaining finely chopped onion.