Tuscan Soup (Ribollita Con Verdure) Rachael Ray
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Ingredients

  • 3 tablespoons olive oil (plus some for drizzling)
  • 4 slices pancetta (or bacon)
  • 2 sprigs fresh rosemary (fine chopped)
  • 4 garlic cloves, chopped
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced
  • 1 medium zucchini, cut into thin slices
  • salt and pepper
  • 1/2 cup dry red wine
  • 1 (15 ounce) can crushed tomatoes
  • 6 cups beef broth
  • 1/2 lb stale bread, torn into pieces
  • 2 (15 ounce) cans small white beans (smaller than canellini beans)
  • 4 cups chopped kale
  • 1/2 cup grated parmigiano-reggiano cheese

Instructions

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