Tuscan Soup (ribollita Con Verdure) Rachael Ray

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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 beans (smaller than canellini beans)
• 4 cups chopped kale
• 1/2 cup grated parmigiano-reggiano cheese

Recipe

• 1 heat soup pot over medium-high heat. add oil and pancetta and render for 4 minutes. add rosemary, garlic, 3/4 of onions, carrots, zucchini and season with salt and pepper. saute veggies 7-8 minutes, then add wine and deglaze the pot.
• 2 stir in tomatoes and stock and bring up heat. when soup boils, reduce to a simmer and stir in bread and beans. pile greens into pot and wilt them into the soup.
• 3 simmer 5-10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. a wooden spoon should be able to stand upright in pot.
• 4 turn off heat, adjust seasonings and ladle into shallow bowls. top with grated cheese and an additional drizzle of olive oil, and a spoonful of remaining finely chopped onion.