Ribollita (Tuscan Bread Soup) Recipe

Name: Ribollita (Tuscan Bread Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Dried Cannellini Beans That Have Been Soaked Covered In Water Overnight; 1-1/2 cup Dried Red Beans That Have Been Soaked Covered In Water Overnight; 2 whole Medium Onions, Diced, Divided; 1/2 teaspoons Thyme; 6 cups Organic Vegetable Broth, You Can Use Chicken; 1 whole Leek, Sliced Rinsed Well; 3 cloves Garlic, Minced; 1/2 teaspoons Dried Crushed Red Pepper Flakes; 2 whole Carrots, Diced; 2 whole Medium Red Potatoes Sliced; 1 can (28 oz. size) Whole Tomatoes, Break Them Up With Your Hands; 1 loaf Day Old Italian Bread; 3 Tablespoons Extra Virgin Olive Oil Plus A Dash Extra For The Vegetable Saute Process; 3 cups Roughly Chopped Fresh Baby Spinach; 1 cup Fresh Basil Chopped, More Or Less To Taste; Salt And Pepper, to taste

Servings: persons

1-1/2 cup Dried Cannellini Beans That Have Been Soaked Covered In Water Overnight
1-1/2 cup Dried Red Beans That Have Been Soaked Covered In Water Overnight
2 whole Medium Onions, Diced, Divided
1/2 teaspoons Thyme
6 cups Organic Vegetable Broth, You Can Use Chicken
1 whole Leek, Sliced Rinsed Well
3 cloves Garlic, Minced
1/2 teaspoons Dried Crushed Red Pepper Flakes
2 whole Carrots, Diced
2 whole Medium Red Potatoes Sliced
1 can (28 oz. size) Whole Tomatoes, Break Them Up With Your Hands
1 loaf Day Old Italian Bread
3 Tablespoons Extra Virgin Olive Oil Plus A Dash Extra For The Vegetable Saute Process
3 cups Roughly Chopped Fresh Baby Spinach
1 cup Fresh Basil Chopped, More Or Less To Taste
Salt And Pepper, to taste

1
Note: You should sort and rinse the beans the night before. Then cover them with water and let them sit and soak overnight.
2
The next day: Drain the soaked beans. Add them 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.
3
Put a dash of oil into a saute pan and heat the pan over medium heat. Put the leek and the remaining onion into the olive oil and saute until the onions become slightly translucent. Add the garlic, crushed red pepper flakes, carrots, potato and the can of tomatoes and stir to combine. Add this into the pot of cooked beans. Add additional hot water to cover the veggies, if needed. Continue simmering until the carrots and potatoes are tender.
4
Meanwhile, chop the stale bread into cubes, coat them in 3 tablespoons of olive oil and toast them in a skillet set over medium heat. Stir and continue cooking until they are nicely browned.
5
When the potatoes are tender, add the chopped spinach, bread cubes, and basil. Season with salt and pepper to taste.
6
Allow the bread to soak in the soup until it breaks down. Then you are ready to serve!

877

kcal

Calories

Fat

Carbs

122

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 16 ingredients. The key ingredients include: 1-1/2 cup Dried Cannellini Beans That Have Been Soaked Covered In Water Overnight, 1-1/2 cup Dried Red Beans That Have Been Soaked Covered In Water Overnight, 2 whole Medium Onions, Diced, Divided, 1/2 teaspoons Thyme, and more.

Yes, Ribollita (Tuscan Bread Soup) 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 (Tuscan Bread Soup)

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