Tuscan Ribollita Soup with Beans and Ham

Ingredients

• Garlic 3 cloves
• Onion 1 head
• Celery stalk 1 piece
• Carrot 1 piece
• Pancetta 5 oz
• Olive Oil 0 fl oz
• Canned Baby Beets 20 oz
• Canned Tomatoes (Pelati) 15 oz
• Fresh Rose Hips 1 sprig
• Chicken Broth 25 fl oz
• Kale 5 oz
• Breadcrumbs 0 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.