Ribollita con Verdure

Name: Ribollita con Verdure
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 liters beef stock, available in boxes on soup aisle (recommended: Kitchen Basics brand); 425 grams petite diced or chunky style crushed tomatoes; 2 mediums carrots, diced; 118 milliliters dry red wine, a couple of glugs; 2 sprigs fresh rosemary, leaves finely chopped; 4 cloves garlic, chopped; 946 milliliters chopped kale or chard; 3 Tbsps extra-virgin olive oil, 3 turns of the pan, plus some for drizzling; 1 to large onion, finely chopped; 4 slices thick slices pancetta (not smoked) or bacon (smoked), chopped; 118 milliliters grated Parmigiano-Reggiano, to pass at table; 4 servings Salt and pepper; 425 grams small white beans (recommended: Goya brand, smaller than cannellini beans); 1 medium skinny zucchini, cut into thin slices

You can never have too many main course recipes, so give Ribollita con Verdure a try. One serving contains 598 calories, 33g of protein, and 22g of fat. This recipe serves 4. This recipe covers 47% of your daily requirements of vitamins and minerals. If you have pancetta, skinny zucchini, rosemary, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Heat a soup pot over medium-high heat.

Ingredients you will need

Soup

Equipment you will use

Pot

Add oil and the the pancetta or bacon and render 4 minutes.

Ingredients you will need

Pancetta

Bacon

Cooking Oil

Add rosemary, the garlic, 3/4 of the onions, carrots and zucchini and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Rosemary

Zucchini

Carrot

Garlic

Onion

Saute the veggies 7 to 8 minutes, then add wine and deglaze the pot. Stir in the tomatoes and stock and bring up the heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile the greens into the pot and wilt them into the soup. Simmer the ribollita 5 to 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 the pot. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil, and a spoonful of reserved finely chopped raw onions.

Ingredients you will need

Extra Virgin Olive Oil