Tuscan Ribollita
4.6
(35)
How good does a pot of this soup on the stove on a chilly, soccer-packed fall Saturday sound?
Recipe information
Total Time
1 1/2 hours
Yield
Makes 6 servings
Ingredients
3 garlic cloves, peeled and smashed
1 small onion, peeled and roughly chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
4 ounces pancetta or ham, chopped
1/2 cup olive oil
1 15-ounce can whole peeled tomatoes
3 15-ounce cans cannellini or great northern beans, drained and rinsed
2 cups chicken broth
1 sprig fresh rosemary
1 bunch kale, roughly chopped
1/2 cup toasted bread crumbs
Grated parmesan
Preparation
Step 1
1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.
Step 2
2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.
Step 3
3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.
Nutrition Per Serving
Per serving: Calories 426
Total fat 21 g
Saturated Fat 3 g
Cholesterol 12 mg
Sodium 499 mg
Carbohydrate 44 g
Fiber 9 g
Protein 18 g
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1251566/2?mbid=HDEPI) ›
