Italian Bean and Rustic Bread Soup
Ribollita is a traditional (peasant) Tuscan soup whose name translates as ‘reboiled’. Traditionally it sits on the stove for a few days, being reheated and dipped into whenever one is hungry, and it develops amazing flavor. Tradtionally the soup has stale bread added to thicken it. With this recipe you put dried rustic bread cubes or my favorite, croutons on the bottom of your bowl and then ladle on the soup. It is intensly flavorful, filling and just wonderful, really. It tastes so fresh and wholesome!
*These are the croutons that I use–they are great for this soup!
Ribollita
Ingredients
Scale
- 1/4 c olive oil
- 1 large onion, chopped
- 1 leek, washed very carefully and chopped–I added this last time and it was great!
- 1–2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 28 oz can Italian tomatoes, crushed or pureed
- 6–8 cups chicken broth
- 2 15oz cans great northern beans (don’t drain)
- salt to taste (or bouillon)
- 1 tsp dried red pepper flakes
- 1 bunch Swiss chard or kale, tough ends removed, green leaves coarsely chopped (spinach will work as well but Swiss chard or kale is best)
- Dried rustic bread cut in cubes or flavored croutons (Costco Fresh Gourmet Roasted Garlic Focaccia croutons are great!)
- fresh Parmesan or Romano cheese, grated
Instructions
- In a heavy dutch oven, or stockpot heat oil. Add onion, carrot, leek and celery. Cook on low heat, stirring often, until vegetables are tender, about 20 minutes.
- Stir in garlic; cook another 2-3 minutes. Stir in tomatoes, broth, beans, salt and red pepper flakes.
- Cover and simmer on low for 20 minutes. Add Swiss chard or Kale and cook uncovered until it is tender, about 10 minutes.
- Taste for seasoning.
- Serve by putting bread cubes or croutons in bottom of bowl.
- Spoon soup over bread and sprinkle with cheese.
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Yikes – chicken broth, veggie's cannot eat chicken broth! I bet it would be delish w/veggie broth instead.
WoW – did Griff really say that?! 🙂 I love this soup too – I brought it to my recipe club! YUM!
I LOVED this! It was very tasty and felt healthy.
This looks wonderful, I love the idea of putting a rustic bread in the bowl too! Just lovely!
Your soup recipes always look so great! I’m excited to try this one, too. (Later today I’m posting new mini-cheesecakes in the Demarle straight muffin molds–come take a peek!)