Ribolliota con Verdure
diana aronica
Thick Tuscan Soup/Stew
ingredients
- 3 tablespoons olive oil
- 4 thick slices pancetta, chopped
- 2 sprigs fresh rosemary leaves, finely chopped
- 6 cloves garlic, chopped
- 1 onion, finely chopped
- 2 carrots, diced
- 1 zucchini, thin slices
- 1/2 cup dry red wine
- 1 can diced tomatoes
- 6 cups beef broth
- 4 cups torn stale bread
- 2 cans small white beans
- 4 cups chopped kale or swiss chard
- 1/2 cup freshly grated parmigiano
directions
- 1
In large pot on med-high heat, add oil and pancetta, cook about 4 minutes.
- 2
Add rosemary, garlic, onion, carrots, zucchini, salt and pepper.
- 3
Saute about 7 minutes, add wine to deglaze pot.
- 4
Stir in tomatoes and beef stock, bring to boil.
- 5
Reduce to a low simmer and stir in bread and beans.
- 6
Pile greens into pot, simmer another 5-10 minutes
- 7
Stir until thick. Add more seasoning
- 8
When wood spoon can stand up in middle then you know its done.
- 9
Sprinkle top with parmigiano and drizzle olive oil.
notes
Can use bacon instead of pancetta
Source: diana aronica
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