Ribollita is a classic Tuscan soup of vegetables and beans. It is traditionally thickened with stale bread.
20m
PREP TIME
50m
COOK TIME
163
CALORIES
14
INGREDIENTS
Servings: 12 (1 cup)
Ingredients
- 1/4 cup olive oil
- 2 ounces pancetta, chopped
- 1/2 pound Savoy cabbage, cored and chopped (about 4 cups)
- 2 medium zucchini, chopped
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 rib celery, chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon salt
- 1 tablespoon McCormick Gourmet™ Italian Bruschetta Seasoning Mix
- 1 can (28 ounces) whole peeled Italian plum tomatoes, with juice, undrained
- 2 cans (30 ounces) cannellini beans, drained and rinsed
- 4 cups water
- 1/2 cup finely grated Parmesan cheese, divided
INSTRUCTIONS
- 1 Heat oil in 5-quart saucepot or Dutch oven on medium heat. Add pancetta; cook and stir 4 minutes or until browned. Add cabbage, zucchini, onion, carrot, celery, garlic, salt and Seasoning; cook and stir 10 minutes or until vegetables soften
- 2 Stir in tomatoes with juice, beans and water. Bring to boil, breaking up tomatoes with back of a spoon. Reduce heat to low; simmer, with cover slightly ajar, 30 minutes. Stir in 1/4 cup of the Parmesan cheese. Sprinkle with remaining 1/4 cup Parmesan cheese. Serve with crusty bread, if desired
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