Recipes

Search, browse, and manage your recipe collection.

New recipe
    Clear
    Name Serving Size Actions
    Red Pepper Relish Recipe 1 View Edit
    Red Wine Braised Short Ribs View Edit
    Red Wine Demi-Glace View Edit
    Red Wine Marinated Flank Steak View Edit
    Red Wine Pot Roast with Honey and Thyme View Edit
    Red Wine Risotto with Peas View Edit
    Reduced Veal Stock (Demi Glace) View Edit
    Refried Beans View Edit
    Renaissance of Tuna Casserole View Edit
    Rib Shack Bar−B−Q Sauce View Edit
    Ribollita View Edit

    Servings: Not specified

    Directions

    1. 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. 2. 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.

    Ingredients
    • 3 tablespoons extra-virgin olive oil (EVOO)
    • 4 thick slices pancetta (not smoked) or bacon (smoked)
    • 4 to 6 garlic cloves
    • 1 medium to large onion
    • 2 medium carrots
    • 1 medium zucchini, thinly sliced into rounds
    • Salt and freshly ground pepper
    • 1/2 cup dry red wine (a couple of glugs)
    • One 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)
    • Two 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

    Parsed from recipe text (no separate ingredient records).

    Comments

    For a vegetarian version of this recipe, use vegetable or mushroom stock and skip the pancetta or bacon.

    Rich Chocolate Brownies View Edit
    Ricotta and Ham Calzone View Edit
    Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto View Edit
    Rigatoni alla Carbonara View Edit