Tuscan Bread Soup (ribollita)
Tuscan Bread Soup, also known as Ribollita, is a traditional Italian dish that is hearty, flavorful, and perfect for a cozy meal. This soup is made with simple ingredients and is a great way to use up stale bread.
Ingredients
- 1/4 cup olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 6 cups stale bread, torn into pieces
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are softened, about 8 minutes.
- Add the garlic and cook for another 2 minutes.
- Stir in the diced tomatoes, cannellini beans, vegetable broth, thyme, oregano, and bay leaf. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
- Add the stale bread to the pot and stir to combine. Let the soup simmer for an additional 15-20 minutes, or until the bread has softened and the soup has thickened.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Serve the Ribollita hot, topped with a generous sprinkle of grated Parmesan cheese.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 8g
Supplies
Large pot Wooden spoon Ladle
Tools
Knife Cutting board
Serving suggestions
Serve the Ribollita with a side of crusty bread and a simple green salad.
Tips & tricks
For the best flavor, use a good quality extra virgin olive oil in this recipe.
Cost
$10