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
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!
