Ribollita

Ingredients

• 4 slices bacon, cut into 1/4-inch pieces
• 1 tablespoon extra-virgin olive oil, plus more for serving
• 1 large onion, cut into a 1/2-inch dice
• 2 stalks celery, cut into a small dice
• 2 medium carrots, peeled and cut into a 1/2-inch dice
• 2 large cloves garlic, finely chopped
• 1 large baking potato, peeled and cut into a 1/2-inch dice
• 1 14.5-ounce can diced tomatoes
• 3/4 cup dry red wine, such as Cotes du Rhone
• 4 cups low-sodium beef broth
• 1 15.5-ounce can cannellini beans, rinsed and drained
• 2 bunches Swiss chard, stemmed and roughly chopped
• 3 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 10 slices (about 10 ounces) stale crusty bread, torn into large bite-size pieces
• 6 teaspoons prepared pesto (optional)

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag