Saturday, February 18, 2012

Ribollita (Tuscan Bread Soup)

Whooo Weeee! I know bread soup? You are probably saying what the heck? I had leftover garlic bread and I hate to waste food. So I had had this soup once before in an Italian restaurant it was totally different than any other soup I had before. This is a great hardy soup, perfect for a cold winters day. It was like french onion vs minestrone. I had to figure it out. After doing some research on the all mighty web and seeing many many different versions, I tweaked and tweaked until I got this version. Sorry for the run on sentence.... Literally translated as reboiled, Ribollita is a Tuscan soup that can be made with whatever vegetables you have on hand. A.K.A. Poor mans soup. To keep it tasting like a Ribollita, it's best if you start with a base of onions, carrots, and celery and include some form of tomatoes (sauce, pureĆ©, crushed, etc.) and stale bread.

1 1/2 cups dried cannellini beans that have been soaked overnight
6 cups organic, low sodium vegetable broth
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 teaspoon crushed dried red pepper flakes
2 medium onions, diced (divided)
1/2 teaspoon thyme

1-2 diced carrots
1 leek, sliced and rinsed well
1-2 medium red potatoes, diced
3-4 cups (or more) roughly chopped fresh baby spinach
1 (28 oz.) unsalted, whole canned tomatoes (including juice, break the tomatoes with your hands)
handful of fresh basil, minced
salt and pepper to taste
day old italian bread
Preparation Instructions
Drain soaked beans.  Add to a large stock pot along with 1 diced onion, thyme, and the 6 cups broth. Simmer, partially covered, for 1 hour or until the beans are tender.

Saute leek and onion in the olive oil until the onions become slightly translucent. Add the garlic, crushed red pepper flakes, carrots, potato, and can of tomatoes.  Add to the cooked beans.  (Add more water to cover the veggies, if needed.)

Continue simmering until the carrots and potatoes are tender. 

Meanwhile, chop the stale bread into cubes, coat in olive oil and toast in a skillet.

When the potatoes or tender, add the chopped spinach, bread cubes, and basil.  Season with salt and pepper to taste.

Allow the bread to soak in the soup until it breaks down. 

You can also see this over here at Weekend Potluck


  1. Ohhhhhh, yummy. I have nothing else to add!

  2. Looks delicious! Garlic bread would be great in soup.

  3. Proper Italian peasant food! Right up my street..

  4. When I studied abroad in Italy, ribollita was one of my favorite things to order! I've been meaning to try and make it at home and just haven't gotten around to it, your recipe sounds absolutely delicious! I love the heart vegetables, yummy meal!

    1. You are very lucky to have been there and school there. I hope you make this :)

  5. This looks wonderful! I've had this sort of soup with bread before, and it just makes it so hearty and comforting! Looks great!