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Ribollita - Core




Source of Recipe


WW Community


Recipe Introduction


4 Servings
Note: sub vinegar for Red Wine to make Core or leave in and count points


Recipe Link: http://www.everydaywithrachaelray.com/recipe/18759/

List of Ingredients




3 tablespoons extra-virgin olive oil (EVOO)
4 thick slices pancetta (not smoked) or bacon (smoked)
4 to 6 garlic cloves
1 medium to large onion
2 medium carrots
1 medium zucchini, thinly sliced into rounds
Salt and freshly ground pepper
1/2 cup dry red wine (a couple of glugs)
One 15-ounce can petite diced tomatoes
6 cups beef stock (such as Kitchen Basics brand, available in boxes)
4 cups chopped or torn stale bread (about 1/2 pound)
Two 15-ounce cans small white beans (smaller than cannellini beans), such as Goya brand
4 cups chopped kale or chard
1/2 cup grated Parmigiano-Reggiano cheese
10 leaves fresh basil, torn

Recipe



You'll know this soup is done when a wooden spoon inserted into the pot stands up straight. No kidding.

1. Heat a soup pot over medium-high heat. Add the EVOO (3 turns of the pan), then add the pancetta and cook for 4 minutes. Add the garlic, three-quarters of the chopped onion, the carrots and zucchini and season with salt and pepper. Cook the veggies for 7 to 8 minutes, then add the wine to deglaze the pot. Stir in the tomatoes and stock and bring up the heat. When the soup boils, reduce it to a simmer and stir in the bread and beans. Pile the greens into the pot and wilt them into the soup.
2. Simmer the ribollita for 5 to 10 minutes, stirring the soup as it simmers, until it thickens to a dense stewlike consistency. Turn off the heat, adjust the seasonings and ladle into shallow bowls. Top each bowl with some of the grated Parmigiano-Reggiano cheese, an additional drizzle of EVOO, a spoonful of the reserved raw onion and some basil. Pass around the remaining cheese at the table.

You'll know this soup is done when a wooden spoon inserted into the pot stands up straight. No kidding.