Ribollita (Minestrone With Bread) Recipe

Name: Ribollita (Minestrone With Bread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices French bread or 6 slices Italian bread; 1 garlic clove; 2 tablespoons parmesan cheese, more if desired; 2 tablespoons olive oil; 1 medium onion, chopped; 2 carrots, sliced; 2 celery ribs, sliced; 2 garlic cloves, minced; 12 roasted red pepper, cut in strips, more if desired; 2 small zucchini, sliced; 4 ounces sliced fresh white mushrooms; 1 sprig fresh rosemary (2 teaspoons - 1 tablespoon dried); 8 cups escarole, cored & coarsely chopped (1 large or 2 small heads); 1 (14 ounce) can diced tomatoes; 2 cups low-fat chicken broth or 2 cups vegetable broth; 1 (15 ounce) can cannellini beans, drained and rinsed; kosher salt & freshly ground black pepper

Servings: persons

6 slices French bread or 6 slices Italian bread
1 garlic clove
2 tablespoons parmesan cheese, more if desired
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, sliced
2 celery ribs, sliced
2 garlic cloves, minced
12 roasted red pepper, cut in strips, more if desired
2 small zucchini, sliced
4 ounces sliced fresh white mushrooms
1 sprig fresh rosemary (2 teaspoons - 1 tablespoon dried)
8 cups escarole, cored & coarsely chopped (1 large or 2 small heads)
1 (14 ounce) can diced tomatoes
2 cups low-fat chicken broth or 2 cups vegetable broth
1 (15 ounce) can cannellini beans, drained and rinsed
kosher salt & freshly ground black pepper

1
Pre-heat the broiler.
2
Place bread slices on cookie sheet, broil until golden, turning once, about 2 to 3 minutes.
3
Remove bread and rub slices with 1 clove garlic.
4
Sprinkle each slice of bread with Parmesan and place back under broiler until cheese is bubbly and golden, 1 to 2 minutes.
5
Set aside.
6
If you prefer serving the bread on the side, wait until the soup is ready to eat, and then follow the instructions above except toast only one side.
7
Cook the base vegetables.
8
Heat olive oil in a large soup pot to medium high.
9
Add carrots, onion, celery and garlic, and cook until carrots are almost tender, stirring often, about 10 minutes.
10
Add zucchini, red pepper and mushrooms.
11
Toss in the rosemary sprig.
12
Stir and cook until zucchini is tender, about 5 minutes more.
13
Add the escarole, beans, tomatoes and broth.
14
Cook until escarole is just wilted, about five minutes or until escarole is no longer bitter.
15
Reduce heat to a simmer.
16
Remove rosemary sprig, taste and season to taste with Kosher salt and fresh black pepper.
17
Ladle soup over garlic Parmesan toast and serve immediately -OR- serve soup with hot garlic-Parm bread on the side.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 slices French bread or 6 slices Italian bread, 1 garlic clove, 2 tablespoons parmesan cheese, more if desired, 2 tablespoons olive oil, and more.

Yes, Ribollita (Minestrone With Bread) falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ribollita (Minestrone With Bread)

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