Tuscan Soup (Ribollita Con Verdure) Rachael Ray

"This is Rachael Ray's recipe. It is a traditional thick Italian soup with delicious flavor."
 
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photo by januarybride photo by januarybride
photo by januarybride
Ready In:
40mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • 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.

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Reviews

  1. I admit that I changed the recipe around a bit, but it was still super good! I used about 3/4 lb of dried white beans that I soaked overnight - then simmered for an hour with 1 sprig of rosemary, 2 sprigs of thyme, about 5 sage leaves, and some seasoning salt (they turned out awesome). I then made the recipe as written except I didn't have any tomatoes so I subbed some pizza sauce and 1 small can of tomato paste (sounds weird but it worked) and was out of zucchini so just did without. Shared some with my bro-in-law so we will see how he liked it, but I think it's great~!
     
  2. I love this soup, smells so good when you are cooking it. It is very hearty and freezes well also. YUM!!!
     
  3. LOVE this recipe. I saw Rachel Ray make this and just had to find the recipe. Thank you so much for posting. It is fabulous and easy. I followed as written except for the pancetta (bacon) which was not included only because I didn't have any laying around. Thanks so much!
     
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