Ribollita with Poached Eggs

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Ribollita with Poached EggsRecipe

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Thick and enriched with a drizzle of good olive oil, ribollita hovers somewhere between a soup and a vegetable stew. One night I topped each serving with a runny poached egg, and a new one-dish meal was born in our house. Serve as a satisfying main, or skip the egg and get up to 10 servings for a first course.

Serves 8 (serving size: about 1 1/3 cups)

Ingredients

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5 ounces rustic Italian bread, cut into large cubes
4 cups water, divided
8 ounces Savoy cabbage leaves, trimmed and thinly sliced
8 ounces Tuscan or Lacinato kale, stemmed and thinly sliced
2 ounces diced pancetta (such as Boar's Head)
3 1/2 tablespoons extra-virgin olive oil, divided
1 cup diced red onion
1 cup (1/2-inch) chopped carrot
1 cup (1/2-inch) chopped celery
1/4 cup minced fresh flat-leaf parsley
2 Yukon gold potatoes, cut into 1/2-inch cubes (about 6 ounces)
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
2 cups unsalted chicken stock (such as Swanson)
1 1/2 cups unsalted tomato puree
1 (14-ounce) can unsalted cannellini beans, rinsed and drained
1/2 cup thinly sliced fresh basil, divided
1 tablespoon white vinegar
8 large eggs

Preparation

Hands-on: 1 Hour, 10 Minutes
Total: 2 Hours

1. Preheat oven to 300°.

2. Spread bread cubes in a single layer on a baking sheet. Bake at 300° for 20 minutes or until toasted.

3. Bring 2 cups water, cabbage, and kale to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low; cover and cook 20 minutes or until cabbage mixture is wilted and tender. Drain.

4. Heat a large Dutch oven over medium-low heat. Add pancetta; cook 6 minutes or until browned and crisp, stirring occasionally. Add 1 tablespoon oil, onion, carrot, celery, and parsley to pan; cook 8 minutes or until vegetables are tender. Add potatoes; cook 10 minutes, stirring occasionally. Stir in cabbage mixture, salt, and red pepper; cook 5 minutes. Stir in remaining 2 cups water, stock, tomato puree, and beans; bring to a boil. Reduce heat to medium-low; cook, partially covered, 30 minutes or until vegetables are very tender, stirring occasionally. Stir in bread cubes; cook 20 minutes. Remove pan from heat; stir in 1/4 cup basil.

5. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Divide soup among 8 bowls. Top each serving with 1 egg and 1 1/2 teaspoons basil. Drizzle about 1 teaspoon oil over each serving.

Created date

October 2015

Nutritional Information

Calories 315
Fat 14.4 g
Satfat 3.7 g
Monofat 6.3 g
Polyfat 2 g
Protein 15 g
Carbohydrate 32 g
Fiber 6 g
Cholesterol 191 mg
Iron 4 mg
Sodium 568 mg
Calcium 142 mg