Ribollita Soup

• 2 tbsp olive oil, extra virgin
• 4 large garlic cloves, chopped
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 3 celery ribs, chopped
• 1 dried bay leaf
• 200 grams spring greens
• 2 cans cannellini beans, including liquid
• 6 cup chicken stock or vegetable stock
• 1 can (15 ounce) diced tomato
• 1 1/2 cup day old bread, torn into pieces
• 1/4 cup fresh basil, chopped
• 50 grams pancetta or bacon, diced
• 1 egg, beaten

1. Heat a saucepan over a medium-high heat.
2. Add the oil and heat.
3. Then fry the meat for a minute and half.
4. Next add the garlic, onion, carrots, celery, and bay leaf.
5. Season with salt and pepper.
6. Saute until softened, which takes roughly about 5-7 minutes.
7. Add the greens and saute for about a minute.
8. Add beans (including liquid), stock, and tomatoes.
9. Then bring soup to the boil.
10. Stir in the bread and reduce to a simmer.
11. Cook until soup thickens slightly.
12. Add the egg and simmer for at least 5 minutes.
13. Remove from the heat and stir in the basil.
14. Remove bay leaf from the pot.
15. Check seasoning is okay.
16. Add more salt and pepper if needs be.
17. Serve topped with grated parmesan.
18. I had a fair amount of hamburger meat leftover from the previous night.
19. To use it up I turned them into meatballs and added the meat into the soup.
20. I attached the meatball recipe here if you would also like to use the recipe.
21. Bake them as the recipe says and then add the meatballs to the soup.
22. I added them around step 11.

olive oil, garlic, onion, carrots, celery, bay leaf, spring greens, cannellini beans, chicken, tomato, bread, fresh basil, pancetta, egg

Taken from cookpad.com/us/recipes/353621-ribollita-soup (may not work)