Tuscan Soup (Ribollita Con Verdure) Rachael Ray Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Tuscan Soup (Ribollita Con Verdure) Rachael Ray

FOOD.COM
16Ingredients
40Minutes
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
4 SERVINGS
  • 3 tablespoons olive oil (plus some for drizzling)
  • 4 slices pancetta (or bacon)
  • 2 sprigs fresh rosemary (fine chopped)
  • 4 garlic cloves (chopped)
  • 1 onion (medium, finely chopped)
  • 2 carrots (medium, diced)
  • 1 zucchini (medium, cut into thin slices)
  • pepper
  • salt
  • 1/2 cup dry red wine
  • 15 ounces crushed tomatoes
  • 6 cups beef broth
  • 1/2 pound bread (stale, torn into pieces)
  • 30 ounces small white beans (smaller than canellini beans)
  • 4 cups kale (chopped)
  • 1/2 cup parmigiano reggiano cheese (grated)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    PlanShop