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.
1 large white sweet potato, large diced (about two cups)
2 each rosemary sprigs
3 each thyme sprigs
1 each zucchini, large dice
1 bunch rainbow chard, chopped
4 cups baby kale
half sourdough boule, chopped into 1.5” cubes
.5 cup Parmesan, grated
2 tablespoons rosemary
olive oil
Directions
Step 1
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.
Step 2
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.
Step 3
Fold in the greens and check seasoning.
Step 4
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).
Step 5
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.
Step 6
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!
