Monday, September 14, 2009
Ribollita con Verdure
This soup is awesome! Thanks Rachael Ray!!!
Ribolitta con Verdue
3 TB Extra virgin olive oil
4 thick cut slices of pancetta (can sub bacon) chopped
2 sprigs fresh rosemary finely chopped
4 to 6 garlic cloves chopped
1 medium onion chopped
2 medium carrots diced
1 medium zucchini cut into thin slices
salt and pepper
1/2 cup dry red wine (I just used beef stock)
1 (15 oz) can diced tomatoes
6 cups beef stock
4 cups stale bread, torn or cubed
2 (15 oz) white beans
4 cans chopped kale or chard
1/2 cup grated parmigiano-reggiano
Heat a soup pot over medium-high heat. Add oil and the pancetta or bacon and render 4minutes. Add rosemary, the garlic, 3/4 of the onion, carrots and zucchini and season with salt and pepper. Saute the veggies 7-8 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 the bread and beans. Pile the greens into the pot and wilt them into the soup. Simmer the ribolitta 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 the pot. Turn off heat, adjust seasonings and ladle into shallow bowl. Top with grated cheese, an additional drizzle of EVOO, and a spoonful of reserved raw onions.
I like my veggies a little soft in soups, so if you are like me, you will need to saute your veggies a little longer.
I didn't figure the points on this soup, but it can't be too bad with all the veggies in it!!