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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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~!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2008

      55

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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2007

      55

      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

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    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
    22%
    Total Fat 17.6 g
    27%
    Saturated Fat 4.3 g
    21%
    Cholesterol 7.2 mg
    2%
    Sodium 2071.5 mg
    86%
    Total Carbohydrate 103.8 g
    34%
    Dietary Fiber 16.9 g
    67%
    Sugars 7.5 g
    30%
    Protein 33.9 g
    67%

    The following items or measurements are not included:

    pancetta

    fresh rosemary

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