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Ribollita Bread Soup

fast.cook's picture
Ingredients
  Extra virgin olive oil 2 Tablespoon (Plus Some For Drizzling At The Table)
  Garlic 4 Clove (20 gm), chopped (Large Cloves)
  Onion 1 Medium, chopped
  Carrots 2 , peeled and diced
  Celery ribs 2 , chopped
  Bay leaf 1 (Fresh Or Dried, Fresh Bay Is Available In Herb Section Of Larger Markets)
  Coarse salt To Taste
  Freshly ground black pepper To Taste
  Canned white beans 30 Ounce (Small Beans, Such As Goya Brand,2 Cans-15 Ounces Each)
  Chicken stock 6 Cup (96 tbs) (Broth)
  Tomato sauce 2 Cup (32 tbs)
  Italian bread 3 Cup (48 tbs), crust removed and bread torn into pieces (about half a loaf) (Stale, Chewy)
  White onion 1 Small, thinly sliced or finely chopped (For Garnish)
  Parmigiano reggiano cheese 1 Cup (16 tbs), grated
Directions

MAKING
1. In a deep, heavy-bottomed pot over moderate heat season with salt and pepper and sauté garlic, onion, carrots, celery and bay leaf to pot such that veggies begin to soften, 5 to 7 minutes.
2. Adding beans, stock and tomato sauce, cover pot and bring soup to a boil over medium-high heat.
3. Removing lid stir in torn stale bread and continue stirring to incorporate bread as it breaks down.
4. When soup gets thick and the bread is distributed evenly, adjust seasonings and in shallow bowls serve the soup.
5. With either more or less bread or more or less stock or water make yours as thick or thin as you like.

SERVING
6. To serve garnish shallow bowlfuls of soup with raw onion, a drizzle of olive oil, and a generous sprinkling of grated Parmigiano Reggiano.

NOTE
Sometimes ribollitas are so thick that the spoon can stand upright.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Appetizer
Method: 
Simmering
Interest: 
Holiday, Everyday
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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