Ribollita – Tuscan Bread Soup

Any time of the year when temperatures drop and the body and mind craves comforting and warming soups and stews, it’s always a wise idea to turn to the good people of Tuscany for advise. They have always been at the very top of their game when it comes to almost any kind of food – but they excel even more in hearty and simple foods that scream out LOVE when you eat them.

Ribollita is one of the most classic of Tuscan soups – a delicious peasant dish featuring basically whatever you can find in the market. It was originally made by re-heating the previous day’s soup, and adding bread and cheese to create a filling stew that could easily feed a hungry family. Ribollita literally means “reboiled”, so why not try this with leftover minestrone or other Italian inspired soups you create at home?

To make a ribollita from scratch, you’ll want to get some rustic vegetables (celery, carrots, kale, garlic and the likes), and have them simmer away with good chicken stock and equally good tomatoes. Finishing it off in the oven with a layer of bubbly, golden parmesan cheese and a topping of good bread – this is a dish that will keep you and your family coming back for more.

Tuscan Bread Soup – Ribollita

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• Total Time: 50 minutes
• Yield: Serves 6
• Diet: Omnivore

Description

Hearty Tuscan bread soup brimming with beans, kale, and parmesan. A perfect chilly-evening comfort food.

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Ingredients

Units USM Scale 1x2x3x

• 2 tbsp extra virgin olive oil
• 4 slices Prosciutto di Parma
• 1 small onion (chopped)
• 2 ribs celery (chopped)
• 2 cups (473 ml) kale (chopped)
• 2 carrots (peeled and chopped)
• 2 cloves garlic (chopped)
• 1 tbsp tomato paste
• 4 sun dried tomatoes (chopped)
• 1 bay leaf
• 4 sprigs fresh thyme, leaves removed from stem
• 1 sprig fresh rosemary, leaves removed from stem
• 1 15 oz (425 g) can diced tomatoes
• 1 15 oz (425 g) can Cannellini beans
• 4 cups (946 ml) chicken stock
• 1 cups (237 ml) grated Parmesan cheese

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Instructions

1. Heat one tablespoon of olive oil in a stock pot over medium-high heat (approximately 375-400°F/190-204°C). Add prosciutto, cook until browned and crisp, then remove and set aside.
2. Add another tablespoon of olive oil, onion, celery, and carrots to the pot. Cook, stirring occasionally, until tender (about 8 minutes).
3. Add garlic, kale, tomato paste, sundried tomatoes, and herbs. Cook for 1 minute.
4. Pour in tomatoes, Cannellini beans, and chicken stock. Bring to a boil, then reduce heat to medium-low (approximately 300-325°F/150-163°C). Simmer for 20 minutes, until tomatoes are broken down and some liquid has reduced.
5. Preheat oven to 500°F (260°C). Lightly toast bread in the preheated oven.
6. Cover the soup with toasted bread, Parmesan cheese, and a drizzle of olive oil. Bake for 10 minutes at 500°F (260°C), until cheese is melted and bread is lightly browned.
7. Serve as is with a bread ‘crouton’, or gently mash bread into the soup. Top with prosciutto.

Notes

• For a richer flavor, use homemade chicken stock instead of store-bought.
• If you don’t have sun-dried tomatoes, you can substitute 1/2 cup of chopped fresh tomatoes.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 5
• Sodium: 600
• Fat: 18
• Saturated Fat: 5
• Unsaturated Fat: 10
• Carbohydrates: 45
• Fiber: 10
• Protein: 15
• Cholesterol: 20

Find it online: https://honestcooking.com/ribollita-tuscan-bread-soup/

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