In '1,000 Italian Recipes' by Michele Scicolone
My Private Note
Units: US | Metric
- 946.36 ml homemade chicken broth (or a mix of half store-bought broth and half water) or 946.36 ml meat broth (or a mix of half store-bought broth and half water)
- 59.14 ml olive oil
- 2 tender celery ribs, chopped
- 2 medium carrots, chopped
- 2 garlic cloves, finely chopped
- 1 small red onion, chopped
- 59.14 ml chopped fresh flat-leaf parsley
- 14.79 ml chopped fresh sage
- 14.79 ml chopped fresh rosemary
- 680.38 g peeled seeded chopped fresh tomatoes (or 1 1/2 c. canned Italian peeled tomatoes with their juice, chopped)
- 709.77 ml drained cooked cannellini beans
- 2 medium boiling potatoes, peeled and diced
- 2 medium zucchini, chopped
- 453.59 g cabbage (about 4 cups) or 453.59 g kale, thinly sliced (about 4 cups)
- 226.79 g green beans, trimmed and cut into bite-size pieces
- fresh ground black pepper
- 226.79 g day-old Italian bread, thinly sliced
- extra-virgin olive oil
- red onion, very thin slices (optional)
- 1Prepare the broth, if necessary.
- 2Then, pour the olive oil in a large pot.
- 3Add the celery, carrots, garlic, onion, and herbs.
- 4Cook, stirring frequently over medium heat until the celery and other aromatics are tender and golden, about 20 minutes.
- 5Add the tomatoes and cook 10 minutes.
- 6Stir in the beans, remaining vegetables, and salt and pepper to taste.
- 7Add the broth and water to just cover.
- 8Bring to a simmer.
- 9Cook gently, over very low heat, until the vegetables are tender, about 2 hours.
- 10Let cool slightly.
- 11When ready to serve, pour about 4 cups of the soup into a blender or food processor.
- 12Puree the soup, then transfer it to a pot along with the remaining soup; reheat gently.
- 13Choose a soup tureen or pot large enough to hold the bread and soup.
- 14Place a layer of bread slices on the bottom.
- 15Spoon on enough of the soup to cover the bread completely.
- 16Repeat layering until all the soup is used and the bread is soaked.
- 17Let stand at least 20 minutes; it should be very thick.
- 18Stir the soup to break up the bread.
- 19Drizzle with extra-virgin olive oil and sprinkle with the red onion.
- 20Serve warm or at room temperature.
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Nutritional Facts for Tuscan Bread and Vegetable Soup (Ribollita)
Serving Size: 1 (526 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 327.7
- Calories from Fat 86
- Total Fat 9.5 g
- Saturated Fat 1.6 g
- Cholesterol 0.6 mg
- Sodium 883.9 mg
- Total Carbohydrate 48.7 g
- Dietary Fiber 11.1 g
- Sugars 10.0 g
- Protein 13.9 g