This recipe is for something called Ribollita which I had never heard of until 2008, but had made in my own way and with many different versions just as a vegetable soup. You may know it as Ribollita though. Enjoy.


4 slices bacon, cut into ¼-inch pieces
1 tablespoon extra-virgin olive oil, plus more for serving
1 large onion, cut into a ½-inch dice
2 stalks celery, cut into a small dice
2 medium carrots, peeled and cut into a ½-inch dice
2 large cloves garlic, finely chopped
1 large baking potato, peeled and cut into a ½-inch dice
1 14.5-ounce can diced tomatoes
3/4 cup dry red wine, such as Côtes du Rhône
4 cups low-sodium beef broth
1 15.5-ounce can cannellini beans, rinsed and drained
2 bunches Swiss chard, stemmed and roughly chopped
3 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
10 slices (about 10 ounces) stale crusty bread, torn into large bite-size pieces
6 teaspoons prepared pesto (optional)

Place a Dutch oven or a soup pot over medium heat. Add the bacon and cook until browned, 2 to 3 minutes. Add the oil and onion and cook until translucent, about 4 minutes. Add the celery, carrots, and garlic and cook until softened, about 5 minutes. Add the potato and cook until it has started to soften, about 6 minutes. Add the tomatoes, wine, broth, beans, and 2 cups of water. Place the Swiss chard on top, cover, and bring to a boil. Uncover, stir to combine, and simmer gently for 45 minutes. Remove from heat. Stir in the salt and pepper gently to combine. (At this point, the soup can be chilled for serving the next day.) Divide the bread among serving bowls. Ladle the hot soup over the bread and finish with a drizzle of olive oil or pesto, if desired.Print Friendly and PDF