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Quick Ribollita


  • 1/4 cup extra virgin olive oil (EVOO), plus more for drizzling

  • 1/4 pound pancetta, chopped

  • 1 baking potato, peeled and chopped into a small dice

  • 1 medium, firm zucchini

  • 2 carrots, chopped or grated

  • 1 onion, chopped

  • 2 ribs celery with leafy tops, chopped

  • 1 large bay leaf

  • 2-3 sprigs rosemary, finely chopped

  • Salt and pepper

  • 1 bunch black or Tuscan kale, stemmed

  • 1 small bunch Swiss chard, stemmed

  • 1 heirloom tomato, seeded and chopped

  • A few grates of fresh nutmeg

  • 1 can cannellini beans (14 ounces), rinsed

  • 2 slices fresh or stale peasant bread, torn into small pieces

  • 1 quart chicken stock

  • Shaved Parmigiano Reggiano cheese, for serving


In a soup pot, heat the EVOO, four turns of the pan, over medium-high heat. Add the pancetta and brown for 2-3 minutes. Stir in the potatoes, cover the pot and cook until browned, 2-3 minutes. Grate the zucchini with a box grater. Uncover the pot and add the zucchini, carrots, onion, celery, bay leaf and rosemary; season with salt and pepper. Cover to quick-cook the vegetables, stirring occasionally, about 10 minutes. Meanwhile, thinly shred the kale and Swiss chard. Stir the tomato into the soup pot. Add the greens to wilt and season with the nutmeg. Stir in the beans and bread. Add the stock and 1 cup water, cover and bring to a boil over high heat cook for 2-3 minutes. Uncover and stir to thicken, then turn off the heat. Serve the soup in shallow bowls and top with the cheese and a drizzle of EVOO.