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  • 4Servings


  • 3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan, plus more for drizzling
  • 4 thick slices pancetta (not smoked) or bacon (smoked), chopped
  • 4 - 6 garlic cloves, chopped
  • 1 medium to large onion, finely chopped
  • 2 medium carrots, diced
  • 1 medium zucchini, thinly sliced into rounds
  • Salt and freshly ground pepper
  • 1/2 cup dry red wine (a couple of glugs)
  • 1 15 ounce can petite diced tomatoes
  • 6 cups beef stock (such as Kitchen Basics brand, available in boxes)
  • 4 cups chopped or torn stale bread (about 1/2 pound)
  • 2 15 ounce cans small white beans (smaller than cannellini beans), such as Goya brand
  • 4 cups chopped kale or chard
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 10 leaves fresh basil, torn


Heat a soup pot over medium-high heat. Add the EVOO (3 turns of the pan), then add the pancetta and cook for 4 minutes. Add the garlic, three-quarters of the chopped onion, the carrots and zucchini and season with salt and pepper. Cook the veggies for 7 to 8 minutes, then add the wine to deglaze the pot. Stir in the tomatoes and stock and bring up the heat. When the soup boils, reduce it to a simmer and stir in the bread and beans. Pile the greens into the pot and wilt them into the soup.

Simmer the ribollita for 5 to 10 minutes, stirring the soup as it simmers, until it thickens to a dense stewlike consistency. Turn off the heat, adjust the seasonings and ladle into shallow bowls. Top each bowl with some of the grated Parmigiano-Reggiano cheese, an additional drizzle of EVOO, a spoonful of the reserved raw onion and some basil. Pass around the remaining cheese at the table.