Ribolitta (Tuscan Bread Soup)
Heather HartmanShare
This is my version of Ribolitta, aka Tuscan Bread Soup! Ribolitta is basically a veggie stew topped with toast or croutons. My recipe is made with the most addicting rosemary sourdough croutons. Definitely make a double batch and store in a glass container for snacks, salads, or any other dish that needs herby, crunchy goodness.
Ribollita (Tuscan Bread Soup)
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
Italian
Servings
6-8
Prep Time
20 minutes
Cook Time
60 minutes
INGREDIENTS
- 1 each red onion, julienned
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1 bunch rainbow carrots, large dice
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4 each celery, large dice
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1 tablespoon garlic purée
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s/p
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15 ounce can whole peeled tomatoes
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8 cups stock
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1 large white sweet potato, large diced (about two cups)
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2 each rosemary sprigs
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3 each thyme sprigs
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1 each zucchini, large dice
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1 bunch rainbow chard, chopped
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4 cups baby kale
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half sourdough boule, chopped into 1.5” cubes
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.5 cup Parmesan, grated
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2 tablespoons rosemary
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olive oil
METHOD
- In a large soup pot sweat the onions, carrots, celery, garlic, salt and pepper. The veggies should release enough moisture to not need any oil.
Add the tomatoes and broth. Bring to a simmer, then add sweet potatoes, rosemary and thyme. Simmer for about twenty minutes, then add the zucchini and simmer for ten, or until the zucchini is done cooking.
- Fold in the greens and check seasoning.
Croutons: Add the rosemary to a spice grinder and pulse until it is fine. Mix with grated parm (or add both to a food processor).
- Mix the rosemary parm mixture with the sourdough cubes. Drizzle with olive oil, spread evenly on a sheet pan, and toast at 350F until golden browned. Keep separate from soup until ready to serve.
- When you’re ready to serve, ladle the soup into bowls and add a few croutons to each serving bowl. Mix gently with your spoon as you eat - the bread will soak up the soup and thicken it. Enjoy!