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Recipes

Ribollita Soup with Ham

Servings

6-8

Prep Time

20 min

Cook Time

40 min

Ingredients

  • 3/4 lb Coleman Uncured Ham Steak, cut into ½” cubes
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 15-ounce can crushed tomatoes
  • 4 cups chicken broth
  • 1 bay leaf
  • 2 fresh sage leaves
  • 2 sprigs fresh thyme leaves
  • 1 bunch kale, chopped
  • 4 cups bread, torn into 1-inch pieces
  • 1/2 cup grated Parmesan cheese

Variation

Feel free to use other vegetables than those listed above—this is a very forgiving soup, and a great opportunity to use your extra produce!

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Instructions

1
Watch step-by-step video or get started below!
2
Place a large, heavy-bottomed stock pot over medium heat, and add olive oil, onion, carrot, and celery. Sauté for 4-5 minutes, until vegetables become tender.
3
Add garlic and sauté 1 minute longer, making sure garlic softens but doesn’t begin to brown.
4
Add tomatoes, chicken broth, bay leaf, sage, thyme black pepper, beans, kale and ham. Stir to combine.
5
Cook over medium heat for 15-20 minutes, allowing flavors to meld.
6
Meanwhile preheat oven to broil. Coat torn pieces of bread with olive oil, sprinkle with salt, and place under broiler until slightly brown, being careful not to burn them.
7
Add browned chucks of bread to soup pot, barely incorporating them so they don’t get soggy.
8
Ladle soup into bowls and top each bowl with Parmesan cheese. Serve hot.

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