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Ribollitta (Soup with day-old Bread)

Course Soup
Servings 8

Ingredients

  • 4 slices bacon cut in thin strips
  • 1 Tbs extra-virgin olive oil plus oil for garnish
  • 1 large onion cut in ½-inch dice
  • 2 ribs celery cut into a small dice
  • 2 medium carrots peeled, cut in ½-inch dice
  • 2 large cloves garlic finely chopped
  • 1 large baking potato peeled, cut in ½-inch dice
  • 1 can diced tomatoes 14.5-ounces
  • ¾ cup dry red wine
  • 4 cups low-sodium beef broth
  • 1 can cannellini beans 15.5 ounces, rinsed and drained
  • 2 cups water
  • 2 bunches Swiss chard stemmed, roughly chopped
  • 3 teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 slices stale crusty bread about 10 ounces, torn into large bite-size pieces
  • 2 tablespoons pesto optional

Instructions

  • Place a Dutch oven or a soup pot over medium heat.
  • Add bacon and cook until browned, 2 to 3 minutes.
  • Add 1 tablespoon oil and onion and cook until translucent, about 4 minutes.
  • Add celery, carrots, and garlic and cook until softened, about 5 minutes.
  • Add potato and cook until it has started to soften, about 6 minutes.
  • Add tomatoes, wine, broth, beans and water.
  • Place Swiss chard on top, cover, and bring to a boil. Uncover, stir to combine, and simmer gently 45 minutes.
  • Remove from heat and gently stir in salt and pepper. (At this point, soup can be chilled for serving the next day.)

To serve:

  • Divide bread between serving bowls. Ladle hot soup over bread and garnish with a drizzle of olive oil or top with pesto, if desired.