ribollita, tuscan bread soup

Ribollita happens to be my favorite italian soup, and I actually made it before I had even been to Tuscany after seeing some recipes for it on the Food network. Though when I did finally go to Italy, I ordered it everyday we were in Tuscany. Bringing the hills of Tuscany into your kitchen!

Ingredients

extra-virgin olive oil
1 pkg of bacon (or if you can find pancetta)
5 garlic cloves
1 onion, chopped
2 carrots, diced
1 zucchini, diced
Salt and pepper
1/2 cup red wine
1 15-ounce can italian sliced/stewed tomatoes (or diced)
6 cups beef stock
1 cup of bread crumbs (plain or italian, or you can add in chopped up stale bread)
1 15-ounce can small white beans
1/2 pkg frozen collard greens
1 teaspoon dried basil
1/2 cup grated parmesan cheese

Directions

1. Heat a large pot over medium-high heat. Add some olive oil, then add the bacon and cook until nearly crisp (drain some of the oil).
2. Add the garlic, 3/4 of the chopped onion, the carrots and zucchini and season with salt and pepper. Cook for about 8 minutes, then add the wine.
3. Add the tomatoes and beef stock and bring up the heat, until it boils.
4. Reduce to a simmer and add the bread crumbs and beans.
5. After 5 minutes, add the collard greens.
6. Season with salt, pepper, and dried basil.
7. Simmer the ribollita for 10 minutes, stirring the soup as it simmers, until it thickens to a dense consistency (you can always add more bread crumbs if you want the soup thicker). Turn off the heat and let the soup stand for 5 minutes.
8. Top each bowl with some of the grated parmesan cheese, some chopped raw onion, and drizzle some olive oil on top.

enjoy! Buon appetito!