TUSCAN BREAD AND VEGETABLE SOUP (RIBOLLITA)

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Tuscan Bread and Vegetable Soup (Ribollita) image

Make and share this Tuscan Bread and Vegetable Soup (Ribollita) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 4h

Yield 8 serving(s)

Number Of Ingredients 20

4 cups homemade chicken broth (or a mix of half store-bought broth and half water) or 4 cups meat broth (or a mix of half store-bought broth and half water)
1/4 cup olive oil
2 tender celery ribs, chopped
2 medium carrots, chopped
2 garlic cloves, finely chopped
1 small red onion, chopped
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 1/2 lbs peeled seeded chopped fresh tomatoes (or 1 1/2 c. canned Italian peeled tomatoes with their juice, chopped)
3 cups drained cooked cannellini beans
2 medium boiling potatoes, peeled and diced
2 medium zucchini, chopped
1 lb cabbage (about 4 cups) or 1 lb kale, thinly sliced (about 4 cups)
8 ounces green beans, trimmed and cut into bite-size pieces
salt
fresh ground black pepper
8 ounces day-old Italian bread, thinly sliced
extra-virgin olive oil
red onion, very thin slices (optional)

Steps:

  • Prepare the broth, if necessary.
  • Then, pour the olive oil in a large pot.
  • Add the celery, carrots, garlic, onion, and herbs.
  • Cook, stirring frequently over medium heat until the celery and other aromatics are tender and golden, about 20 minutes.
  • Add the tomatoes and cook 10 minutes.
  • Stir in the beans, remaining vegetables, and salt and pepper to taste.
  • Add the broth and water to just cover.
  • Bring to a simmer.
  • Cook gently, over very low heat, until the vegetables are tender, about 2 hours.
  • Let cool slightly.
  • When ready to serve, pour about 4 cups of the soup into a blender or food processor.
  • Puree the soup, then transfer it to a pot along with the remaining soup; reheat gently.
  • Choose a soup tureen or pot large enough to hold the bread and soup.
  • Place a layer of bread slices on the bottom.
  • Spoon on enough of the soup to cover the bread completely.
  • Repeat layering until all the soup is used and the bread is soaked.
  • Let stand at least 20 minutes; it should be very thick.
  • Stir the soup to break up the bread.
  • Drizzle with extra-virgin olive oil and sprinkle with the red onion.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 327.7, Fat 9.6, SaturatedFat 1.6, Cholesterol 0.6, Sodium 884, Carbohydrate 48.8, Fiber 11.1, Sugar 10, Protein 14

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