Ribollita Tuscan Soup With Bread Beans And Greens Recipes
RIBOLLITA - TUSCAN SOUP WITH BREAD, BEANS, AND GREENS
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together 2 tablespoons of the il, the paprika, and 3/4 teaspoon each salt and pepper. Add the bread and toss to coat. Heat a 12-inch skillet over medium, then add the bread and cook stirring, until crisp and brown, about 7 minutes. Transfer to a plate.
- In a large Dutch oven over medium-high, heat the remaining 3 tablespoons of oil until shimmering. Add the onion, bell pepper, and chard stems. Cook, stirring, until the vegetables are softened and beginning to brown, about 5 minutes. Stir in the garlic and fennel seeds and cook until fragrant, about 30 seconds.
- Add the chard leaves and cook, stirring, until beginning to wilt, 1 to 2 minutes. Add the broth and bring to a simmer, then reduce to medium. Stir in the beans, cover and cook until the chard leaves are tender, 7 to 9 minutes.
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