Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Italian Ribollita Soup
with pancetta, beans, and veggies

Active: 25 min Total: 40 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Italian Ribollita [Bean] Soup:
  • 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
  • Beans, white, like cannellini (14 oz / 397 g can) - 1 can
  • Tomato paste - 2 Tbsp
  • Vinegar, balsamic - 1 Tbsp
  • Italian seasonings - 1 Tbsp
  • Basil, dried - 2 tsp
  • Black pepper - 1/4 tsp
  • Tomatoes, diced - 1 cup
  • Stock, chicken - 4 cups
  • Cheese, parmesan - 1 rind + more for serving

Prep

  1. Pancetta / Garlic / Carrots / Celery - Prep as directed. (Can be done up to 3 days ahead)
  2. Chard - Prep as directed.
  3. Beans - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat a Dutch oven over medium-high heat. Add pancetta and saute for ~1 minute.
  2. Add garlic, chard stems, tomato paste, balsamic vinegar, Italian seasonings, basil, and black pepper. Saute for another 2 minutes, letting the flavors caramelize together.
  3. 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.
  4. Fold in beans and chard leaves.
  5. Fish out parmesan rind, and season to taste with salt and pepper. Divide into bowls and sprinkle with more parmesan. Enjoy!

Reviews

Ratings


0 reviews