Italian Ribollita Soupwith beans, veggies, and crusty bread
This classic Italian soup is peasant, comfort food at its best. See how spices, some cured meat, and basic pantry essentials can elevate budget ingredients.
- Pancetta (sub bacon) - 4 oz, diced
- Garlic - 3 cloves, minced
- Carrots - 2, diced
- Celery - 2 ribs, diced
- Chard, any type - 1 bunch, leaves torn, stems chopped
- White beans, like cannellini (14 oz / 397 g can) - 1 can
- Tomato paste - 2 Tbsp
- Balsamic vinegar - 1 Tbsp
- Italian seasonings - 1 Tbsp
- Basil, dried - 2 tsp
- Black pepper - 1/4 tsp
- Diced tomatoes - 1 cup
- Chicken stock - 4 cups
- Parmesan - 1 rind + more for serving
- Crusty bread (opt) - 5 oz
- Heat a Dutch oven over medium-high heat. Add pancetta and saute for ~1 minute.
- Add garlic, chard stems, tomato paste, balsamic vinegar, Italian seasonings, basil, and black pepper. Saute for another 2 minutes, letting the flavors caramelize together.
- Add carrots, celery, diced tomatoes, chicken stock, and parmesan rind. Bring to a boil and then simmer uncovered for 10 to 15 minutes, until carrots and celery are tender.
- Fold in beans and chard leaves.
- Fish out parmesan rind, and season to taste with salt and pepper. Divide into bowls and sprinkle with more parmesan. Enjoy with crusty bread if using.
This meal has 66 reviews
This was delicious! I'm a big eater and like lots of leftovers so I made a few adjustments. I used about 10 oz of spicy Italian sausage instead of pancetta and doubled the garlic and Italian spices. I also added in a whole can of garbanzo beans in addition to the cannellini. Was excellent!
Added breakfast sausage and extra tomato paste
Used spinach instead of chard. And bacon instead of Panchetta. Was very delicious, and a small bowl was surprisingly filling. Would definitely make again.
Joseph would give it 5 stars and I'd give it 3.5 so I settled on 4. LOL He made it and said he might have burned the spices a little which may have been why I wasn't too keen on it.
I sautéed the vegetables beforehand and added diced onions. I didn't use the vinegar, but substituted a 15 oz can of fire-roasted diced tomatoes. Very hearty and satisfying!