Ribolitta (Tuscan Bread Soup)
Heather HartmanRibollita (Tuscan Bread Soup)
Heather Hartman Health
6-8
20 minutes
60 minutes
Italian
Soup
INGREDIENTS
- 1 each red onion, julienned
- 1 bunch rainbow carrots, large dice
- 4 each celery, large dice
- 1 tablespoon garlic purée
- s/p
- 15 ounce can whole peeled tomatoes
- 8 cups stock
- 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!