Ribollita (Tuscan-Style Vegetable and Bread Soup)
By Jessica RudolphPublished on December 21, 2022
Time
1 hour
Yield
Serves 4
Ingredients
6 ounces rustic Italian bread, crusts removed, torn into 1-inch pieces (about 4 cups)⅓ cup extra-virgin olive oil, plus extra for serving10 ounces Swiss chard, stems chopped, leaves sliced into ½-inch-wide strips1 onion, chopped 2 carrots, peeled and chopped1 teaspoon table salt 3 garlic cloves, minced¼ teaspoon red pepper flakes 1 (28-ounce) can whole peeled tomatoes, crushed by hand6 cups vegetable broth 1 (15-ounce) can cannellini beans, rinsed
Before You Begin
We like to serve this soup with (even more) Italian bread. Garnish with grated Parmesan cheese, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Arrange bread in single layer on rimmed baking sheet and bake, stirring occasionally, until dry and lightly browned, about 10 minutes.
- Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Add chard stems, onion, carrots, and salt and cook until softened, about 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice and cook until slightly thickened, about 2 minutes. Stir in broth, beans, and chard leaves and bring to simmer. Reduce heat to medium-low; cover; and cook until vegetables are tender, about 10 minutes.
- Stir bread into soup. Cover and cook until bread is softened, about 5 minutes. Off heat, whisk soup vigorously until bread is broken down, about 2 minutes. Season with salt and pepper flakes to taste. Drizzle individual portions with extra oil and serve.
Time
1 hourYield
Serves 4Ingredients
6 ounces rustic Italian bread, crusts removed, torn into 1-inch pieces (about 4 cups)
⅓ cup extra-virgin olive oil, plus extra for serving
10 ounces Swiss chard, stems chopped, leaves sliced into ½-inch-wide strips
1 onion, chopped
2 carrots, peeled and chopped
1 teaspoon table salt
3 garlic cloves, minced
¼ teaspoon red pepper flakes
1 (28-ounce) can whole peeled tomatoes, crushed by hand
6 cups vegetable broth
1 (15-ounce) can cannellini beans, rinsed
Ingredients
6 ounces rustic Italian bread, crusts removed, torn into 1-inch pieces (about 4 cups)
⅓ cup extra-virgin olive oil, plus extra for serving
10 ounces Swiss chard, stems chopped, leaves sliced into ½-inch-wide strips
1 onion, chopped
2 carrots, peeled and chopped
1 teaspoon table salt
3 garlic cloves, minced
¼ teaspoon red pepper flakes
1 (28-ounce) can whole peeled tomatoes, crushed by hand
6 cups vegetable broth
1 (15-ounce) can cannellini beans, rinsed
Ingredients
6 ounces rustic Italian bread, crusts removed, torn into 1-inch pieces (about 4 cups)
⅓ cup extra-virgin olive oil, plus extra for serving
10 ounces Swiss chard, stems chopped, leaves sliced into ½-inch-wide strips
1 onion, chopped
2 carrots, peeled and chopped
1 teaspoon table salt
3 garlic cloves, minced
¼ teaspoon red pepper flakes
1 (28-ounce) can whole peeled tomatoes, crushed by hand
6 cups vegetable broth
1 (15-ounce) can cannellini beans, rinsed
Why This Recipe Works
Toasted (or stale) bread thickened the soup and added a creamy consistency without the use of dairy.
Before You Begin
We like to serve this soup with (even more) Italian bread. Garnish with grated Parmesan cheese, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Arrange bread in single layer on rimmed baking sheet and bake, stirring occasionally, until dry and lightly browned, about 10 minutes.
- Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Add chard stems, onion, carrots, and salt and cook until softened, about 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice and cook until slightly thickened, about 2 minutes. Stir in broth, beans, and chard leaves and bring to simmer. Reduce heat to medium-low; cover; and cook until vegetables are tender, about 10 minutes.
- Stir bread into soup. Cover and cook until bread is softened, about 5 minutes. Off heat, whisk soup vigorously until bread is broken down, about 2 minutes. Season with salt and pepper flakes to taste. Drizzle individual portions with extra oil and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments