Ribollita
Rachael Ray
From Every Day with Rachael Ray
November-December 2005
You'll know this soup is done when a wooden spoon inserted into the pot stands up straight. No kidding.
4 Servings
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
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.I'm looking for recipe for day old bread soup by Rachel Ray?
go to foodnetwork.com.
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