Tuscan-Style-Ribollita
Ribollita is one of my favorite vegetable soups, and is hearty enough to satisfy as a main dish. This recipe is inspired by Amanda Gold, a food writer at the San Francisco Chronicle, who is an expert on soups. Don’t let the long list of ingredients scare you—the effort is well worth it, and the left-over soup freezes well. I usually make this a day ahead to give the flavors a chance to
mingle overnight. It is a big hit with family and friends, and always pairs well with a glass or two of Pellegrini wine. –Janet Pellegrini
4 oz prosciutto or pancetta, diced
3 tablespoons extra virgin olive oil
2 large yellow onions, chopped
1 32-oz bag peeled baby carrots, cut into ¾-inch slices
1 large bunch celery, cut into ¾-inch slices
6 cloves garlic, minced
Salt and ground black pepper
1 6-oz can tomato paste
1 28-oz box Pomi chopped tomatoes
4 cans cannellini beans (1 can pureed with liquid; 3 cans drained and rinsed)
2 teaspoons dried oregano flakes
4 bay leaves
1 tablespoon crushed red pepper flakes
4 oz Parmesan rind
6 cups chicken or beef broth
1 head
4 bunches green Swiss chard, rinsed and chopped
20 crostini (1/4-inch toasted baguette rounds)
Grated Parmesan cheese
In a large, heavy-bottom stock pot, sauté the prosciutto or pancetta over medium heat until the fat has rendered, about 4 minutes. Add the olive oil, onions, carrots, and celery, and cook until the vegetables are soft, about 10 minutes. Add the garlic, and season with salt and pepper. Cook for 2 minutes, then add the tomato paste and stir well to combine.
Add the box of Pomi tomatoes, cannellini beans and puree, oregano, bay leaves, red pepper flakes, and parmesan rind. Stir well until combined, then add 6 cups of broth.
Bring mixture to a boil, stir in cabbage and chard leaves, and simmer soup for 40 minutes, stirring occasionally. Season with salt and pepper to taste.
Serve soup in a bowl with a crostini, a generous dusting of Parmesan cheese, and if desired, a drizzle of good quality olive oil.
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