Sunday, August 22, 2010

Ribollita - Stale Bread Soup

Dawn with the AWESOME garden - I am green with envy. Get it.....GREEN

Ribollita - Stale Bread Soup

3 tablespoons extra-virgin olive oil
2 thick slices pancetta or bacon chopped (Skip if vegetarian)
6 garlic cloves, chopped
1 medium onion, chopped
2 medium carrots, diced
1 medium zucchini, sliced
Salt and freshly ground pepper
1/2 cup dry red wine - I've used white too and it'd fine
One 15-ounce can petite diced tomatoes
6 cups beef stock (Chicken or vegetable for the vegetarians/vegans)
4 cups torn stale bread
Two 15-ounce cans small white beans
4 cups chopped kale or chard
1/2 cup grated Parmigiano-Reggiano cheese
10 leaves fresh basil, torn

  1. Heat stock pot over medium-high heat. Add the oil

  2. Add the pancetta and cook for 4 minutes

  3. Add the garlic, three-quarters of the chopped onion, the carrots and zucchini and season with salt and pepper.

  4. Cook the veggies 8 to 10 minutes

  5. Add the wine to deglaze the pot

  6. Stir in the tomatoes and stock and bring to a boil

  7. Reduce to simmer

  8. Stir in bread and beans.

  9. Add greens into the pot and wilt them into the soup

  10. Simmer 5 to 10 minutes, stirring until it thickens

  11. Check seasoning adding salt and pepper to taste

  12. Pour into soup bowl and top with Parmigiano cheese, a touch of raw onion and some basil.