Ribollita (Minestrone With Bread)

Recipe by ninja

I love this light, easy ribollita (a minestrone variation where the soup is cooked with or served over bread) that combines roasted red pepper, zucchini and escarole for a delicious, satisfying soup. I got the recipe years ago from Kathleen Daelemans' Cooking Thin series and changed it a bit. Sometimes I add more vegetables and I often serve the bread on the side. You can substitute other greens: mixed cabbages, kale, chard, etc., and if you don't have fresh rosemary, use dried, crushing the leaves and adding it to the base vegetables while they cook to revive the flavors.

Top Review by Busters friend

Wonderful soup! Had to sub in yellow squash & it was still a wonderful soup that gave a head and a 1/2 of escarole a tasty home. Definitely will be making again! Thanks ninja!

Ingredients Nutrition


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

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