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Ribollita

Ribollita

3
Points®
Total Time
1 hr 50 min
Prep
20 min
Cook
1 hr 30 min
Serves
8
Difficulty
Easy
And as with any soup worthy of such a name, this one is much better the second day. A tiny bit of Canadian bacon is enough to infuse this whole pot of soup with rich, smoky flavor. If you can’t find bumpy, deep- green lacinato kale (sometimes called Tuscan or dinosaur kale), then regular curly kale or Swiss chard both make good substitutes. Ideally, you should use stale bread; if yours is fresh, lightly toast the slices so they hold up a little better in the broth.

Ingredients

Olive oil

4 tsp

Onion

2 medium, chopped

Uncooked Canadian bacon

1 slice(s), cut into matchstick-size pieces

Garlic

2 clove(s), minced

Plum tomato

28 oz, canned, coarsely chopped with their juice

Carrots

3 medium, chopped

Celery

3 rib(s), medium, chopped

Kale

10 oz, or lacinato, 1 bunch, trimmed and chopped

Unsalted beef stock

3½ cup(s)

Unsalted chicken stock

3½ cup(s)

Canned cannellini beans

28 oz, rinsed and drained

Dried sage

2 tsp, or 2 tbsp chopped fresh sage

Black pepper

⅛ tsp, freshly ground, or to taste

Whole wheat French bread

8 oz, baguette or Italian bread, cut into 1⁄2-inch slices

Fresh sage

2 Tbsp, thinly sliced (optional)

Instructions

  1. Heat a large nonstick saucepan or Dutch oven over medium- high heat. Swirl in oil, then add onions, bacon, and garlic. Sauté until onions are translucent, about 5 minutes. Stir in tomatoes, carrots, and celery. Reduce heat and simmer until celery and carrots are partially softened, about 10 minutes.
  2. Stir in kale, beef stock, chicken broth, beans, chopped sage, and black pepper; bring to a boil. Reduce heat and simmer, stirring frequently, until kale is very tender and soup has thickened, about 1 hour.
  3. In a large saucepan or Dutch oven, arrange half of bread slices. Add a few ladles of soup, then cover soup with remaining bread slices. Pour in remaining soup and bring to a boil. Reduce heat and simmer until bread is soft, about 10 minutes. Sprinkle with sage leaves, if using.
  4. Serving size: 2 generous cups

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