How to Make Ribollita
Put the onion, carrot, and pancetta in a large pot.. Cook the onion, carrot, and pancetta for seven minutes.. Add the tomatoes to the pot.
Steps
1
Put the onion, carrot, and pancetta in a large pot.
Put the onion, carrot, and pancetta in a large pot.
2
Cook the onion, carrot, and pancetta for seven minutes.
Cook the onion, carrot, and pancetta for seven minutes.
3
Add the tomatoes to the pot.
Add the tomatoes to the pot.
4
Add the rest of the ingredients.
Add the rest of the ingredients.
5
Bring the soup to a boil.
Bring the soup to a boil.
6
Preheat the oven to 350°F (176.7°C).
Preheat the oven to 350°F (176.7°C).
7
Toast the bread.
Toast the bread.
8
Rub the garlic clove on the bread.
Rub the garlic clove on the bread.
9
Add the bread and cheese to the soup.
Add the bread and cheese to the soup.
10
Serve while hot.
Serve while hot.
11
Let the soup sit overnight.
Let the soup sit overnight.
12
Store in the refrigerator.
Store in the refrigerator.
13
Alter the ingredients.
Alter the ingredients.
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