Tuscan Bread and Vegetable Soup (Ribollita)

"In '1,000 Italian Recipes' by Michele Scicolone"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
4hrs
Ingredients:
20
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Prepare the broth, if necessary.
  • Then, pour the olive oil in a large pot.
  • Add the celery, carrots, garlic, onion, and herbs.
  • Cook, stirring frequently over medium heat until the celery and other aromatics are tender and golden, about 20 minutes.
  • Add the tomatoes and cook 10 minutes.
  • Stir in the beans, remaining vegetables, and salt and pepper to taste.
  • Add the broth and water to just cover.
  • Bring to a simmer.
  • Cook gently, over very low heat, until the vegetables are tender, about 2 hours.
  • Let cool slightly.
  • When ready to serve, pour about 4 cups of the soup into a blender or food processor.
  • Puree the soup, then transfer it to a pot along with the remaining soup; reheat gently.
  • Choose a soup tureen or pot large enough to hold the bread and soup.
  • Place a layer of bread slices on the bottom.
  • Spoon on enough of the soup to cover the bread completely.
  • Repeat layering until all the soup is used and the bread is soaked.
  • Let stand at least 20 minutes; it should be very thick.
  • Stir the soup to break up the bread.
  • Drizzle with extra-virgin olive oil and sprinkle with the red onion.
  • Serve warm or at room temperature.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes