Ribollita

---

From real simple magazine april 2005. a good use for leftover stale bread. (i have corrected the amount of salt.)

---

Steps

---

Place a dutch oven or a soup pot over medium heat.

---

Add the bacon and cook until browned , 2 to 3 minutes.

---

Add the oil and onion and cook until translucent , about 4 minutes.

---

Add the celery , carrots , and garlic and cook until softened , about 5 minutes.

---

Add the potato and cook until it has started to soften , about 6 minutes.

---

Add the tomatoes , wine , broth , beans , and 2 cups of water.

---

Place the swiss chard on top , cover , and bring to a boil.

---

Uncover , stir to combine , and simmer gently for 45 minutes.

---

Remove from heat.

---

Stir in the salt and pepper gently to combine.

---

Divide the bread among serving bowls.

---

Ladle the hot soup over the bread and finish with a drizzle of olive oil or pesto , if desired.

---

Ingredients

---

bacon, extra virgin olive oil, onion, celery, carrots, garlic cloves, baking potato, diced tomatoes, dry red wine, low sodium beef broth, cannellini beans, swiss chard, kosher salt, fresh ground black pepper, crusty bread, pesto sauce