Tuscan Ribollita Soup with Beans and Ham
⏳ Time
40 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
Tuscan Ribollita Soup with Beans and Ham
Ingredients
- Garlic - 3 cloves
- Onion - 1 head
- Celery stalk - 1 piece
- Carrot - 1 piece
- Pancetta - 3.9 oz
- Olive Oil - 1 fl oz
- Canned Baby Beets - 21.2 oz
- Canned Tomatoes (Pelati) - 15 oz
- Fresh Rose Hips - 1 sprig
- Chicken Broth - 23 fl oz
- Kale - 4.2 oz
- Breadcrumbs - 2.1 oz
- Parmesan Cheese - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Finely chop the carrot and celery.
Step 3
Finely chop the onion and mince the garlic.
Step 4
Finely chop the pancetta.
Step 5
In a skillet, heat the olive oil and sauté the vegetables and pancetta, stirring, for 5 minutes.
Step 6
Add the tomatoes in their own juice to the skillet.
Step 7
Pour the mixture with broth, add the beans and a sprig of rosemary. Bring the soup to a boil, cover with a lid, and simmer for about 20 minutes.
Step 8
Chop the cabbage and add it to the soup. Cook for an additional 5–7 minutes. Season with salt and pepper to taste.
Step 9
Add the breadcrumbs, stir, and remove from heat.
Step 10
Serve the Tuscan soup drizzled with olive oil and topped with Parmesan cheese.
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