Skip to main content
Epicurious

Ribollita con Verdure

This bread soup has some vegetables in it, but it is made with beef stock. For a vegetarian version, use all vegetable or wild mushroom stock and skip the pancetta or bacon.

Recipe information

  • Yield

    4 servings

Ingredients

Omit

Crushed tomatoes

Swap

6 cups beef stock or broth for the quart of chicken stock

Add

4 slices pancetta (not smoked) or bacon (smoked), chopped
2 medium carrots, diced
1 medium, skinny zucchini, cut into thin slices
1/2 cup dry red wine
4 cups chopped kale or chard

Preparation

  1. Prepare as for the master recipe, #31, adding the pancetta or bacon to the EVOO and rendering for 4 minutes. Add the garlic, three fourths of the onions, the carrots, and zucchini and season with salt and pepper. Saute for 7 to 8 minutes, then add the wine and deglaze the pot. Stir in the diced tomatoes and beef stock and bring up the heat. When the soup boils, reduce to a simmer and stir in the bread and beans. Pile the greens into the pot and wilt them into the soup. Simmer the ribollita for 5 minutes. Ladle into shallow bowls and top with EVOO and the remaining raw onions. Again, basil is an optional garnish.

Rachael Ray 365: No Repeats
TagsSoupSoup/StewRed WineWineAlcoholBeveragesPancettaCured MeatMeatCarrotRoot VegetableVegetableZucchiniSquashKaleLeafy GreensSwiss ChardMainLunchDinnerNut FreeDairy FreeEasyOne-Pot MealsSimmerCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Grasshopper Brownies
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Minty Chicken Meatballs
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.