Ribollita, also known as bread soup, is a hearty and flavorful Italian dish that uses up stale bread. If you'd like the bread to have more texture, toast it before stirring it into the soup. —Taste of Home Test Kitchen
Ribollita
Ribollita
Prep Time
15 min
Cook Time
25 min
Yield
8 cups (2 quarts)
Ingredients
- 2 tablespoons olive oil
- 3 medium carrot, sliced
- 1 medium onion, chopped
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 6 cups chicken stock
- 1 can (14-1/2 ounces) diced tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 8 cups coarsely chopped fresh kale
- 3 cups torn day-old Italian bread
- Shredded Parmesan cheese
Directions
- In a Dutch oven, heat olive oil over medium heat. Add carrot, onion and celery; cook until crisp-tender, 5-7 minutes. Stir in garlic; cook 1 minute longer. Add next 7 ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes.
- Add bread; cook and stir until bread is softened. Serve with Parmesan cheese.
Nutrition Facts
1 cup: 206 calories, 5g fat (1g saturated fat), 0 cholesterol, 806mg sodium, 32g carbohydrate (5g sugars, 5g fiber), 9g protein.
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