The Communal Pantry
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The Communal Pantry
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Italian Ribollita Soup

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By cooksmarts.com

Hearty Italian Ribollita Soup with tender greens, earthy pancetta, and a touch of tanginess from balsamic vinegar - a comforting bowlful of flavor!

EntreeItalianSoup

Ingredients

  • 4 oz Pancetta (sub bacon), diced
  • 3 cloves Garlic, minced
  • 2 Carrots, diced
  • 2 ribs Celery, diced
  • 1 bunch Chard (any type), leaves torn, stems chopped
  • 1 can Cannellini beans (14 oz / 397 g can)
  • 2 tablespoons Tomato paste
  • 1 tablespoons Balsamic vinegar
  • 1 tablespoons Italian seasonings
  • 2 tsp Basil, dried
  • 1/4 tsp Black pepper
  • 1 cup Diced tomatoes
  • 4 cups Chicken stock
  • 1 rind + more (grated) for serving Parmesan
  • 5 oz Crusty bread (optional)

Instructions

  1. Beans - Drain and rinse.
  2. Heat a Dutch oven over medium-high heat. Add pancetta and saute for ~1 minute.
  3. Add garlic, chard stems, tomato paste, balsamic vinegar, Italian seasonings, basil, and black pepper. Saute for another 2 minutes, letting the flavors caramelize together.
  4. Add carrots, celery, diced tomatoes, chicken stock, and parmesan rind. Bring to a boil and then simmer uncovered for 10 to 15 minutes, until carrots and celery are tender.
  5. Fold in beans and chard leaves.
  6. Fish out parmesan rind, and season to taste with salt and pepper. Divide into bowls and sprinkle with more parmesan. Enjoy with crusty bread if using.