This soup is also known as Winter Ribollita, and is really a full meal, loaded with vegetables, leafy greens and cannellini beans. This is another family ‘go to’ soup. We start out cooking the pancetta until slightly crisped, then slowly sauté the vegetables to achieve a deep, rich flavor base. It’s layered with other flavors – oregano, tomatoes and garlic and Parmesan rind. Serving suggestion:  Cut ¼ pound of stale Italian bread, crusts removed, bread cut into 2-inch chunks. Divide the stale bread between the bowls and pour the soup over the bread, and grate fresh Parmesan cheese over the top. Even though this soup’s really a full meal, loaded with vegetables, we also like to serve it with a simple green salad. Wine pairing: The flavors in this hearty soup go well with Barbera, Chardonnay or your favorite Chianti. Visit our Soup of the Week page for details and ordering.

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