RIBOLLITA

Ribollita image

Ribollita, also known as bread soup, is a hearty and flavorful Italian dish that uses up stale bread. If you'd like the bread to have more texture, toast it before stirring it into the soup. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 1h

Yield 8 cups.

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
3 medium carrot, sliced
1 medium onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
6 cups chicken stock
1 can (14-1/2 ounces) diced tomatoes
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
8 cups coarsely chopped fresh kale
3 cups torn day-old Italian bread
Shredded Parmesan cheese

Steps:

In a Dutch oven, heat olive oil over medium heat. Add carrots, onion and celery; cook until crisp-tender, 5-7 minutes. Stir in garlic; cook 1 minute longer. Add next 7 ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes. , Stir in bread; cook and stir until bread is softened. Serve with Parmesan cheese.

Nutrition Facts : Calories 206 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 806mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 5g fiber), Protein 9g protein.

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