Ribollita

Name: Ribollita
Ingredients: 1 tablespoon olive oil; 7 ounces thick sliced bacon or ham, cubed; 2 stalks celery sliced; 2 carrots sliced; 1 onion chopped finely; 1 cup white wine; 4 cups chicken stock; 13 1/2 ounces diced tomatoes; 2 bay leaves; 3 1/2 ounces pasta shells small, cooked; 13 1/2 ounces cannellini beans drained, rinsed; 1 head savoy cabbage roughly chopped; Parmesan cheese to serve; crusty bread to serve

14 ingredients

3 steps

Ingredients

1 tablespoon olive oil
7 ounces thick sliced bacon or ham, cubed
2 stalks celery sliced
2 carrots sliced
1 onion chopped finely
1 cup white wine
4 cups chicken stock
13 1/2 ounces diced tomatoes
2 bay leaves
3 1/2 ounces pasta shells small, cooked
13 1/2 ounces cannellini beans drained, rinsed
1 head savoy cabbage roughly chopped
Parmesan cheese to serve
crusty bread to serve

Directions

1

In a large saucepan, heat oil over medium heat. Saute bacon, celery, carrots and onion for 4-5 mins, until onion is tender. Add wine and simmer for 2-3 mins, until reduced by half. Add stock, 3 cups water, tomatoes and bay leaves. Bring to a boil, reduce heat and simmer for 20-25 mins.
2

Add pasta and beans. Cook for 3-4 mins, until heated through. Season. Add cabbage and stir until wilted.
3

Sprinkle with Parmesan and serve with crusty bread on the side.