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    You are in: Home / Italian / Tuscan Soup (Ribollita Con Verdure) Rachael Ray Recipe
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    Tuscan Soup (Ribollita Con Verdure) Rachael Ray

    Tuscan Soup (Ribollita Con Verdure) Rachael Ray. Photo by JanuaryBride

    1/1 Photo of Tuscan Soup (Ribollita Con Verdure) Rachael Ray

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    KathyP53's Note:

    This is Rachael Ray's recipe. It is a traditional thick Italian soup with delicious flavor.

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    Units: US | Metric


    1. 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. 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. 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. 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.

    Ratings & Reviews:

    • on February 24, 2011


      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~!

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    • on August 29, 2008


      I love this soup, smells so good when you are cooking it. It is very hearty and freezes well also. YUM!!!

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    • on October 23, 2007


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tuscan Soup (Ribollita Con Verdure) Rachael Ray

    Serving Size: 1 (962 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 711.9
    Calories from Fat 158
    Total Fat 17.6 g
    Saturated Fat 4.3 g
    Cholesterol 7.2 mg
    Sodium 2071.5 mg
    Total Carbohydrate 103.8 g
    Dietary Fiber 16.9 g
    Sugars 7.5 g
    Protein 33.9 g

    The following items or measurements are not included:


    fresh rosemary

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