Tuscan Bread and Vegetable Soup (Ribollita)

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READY IN: 4hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare the broth, if necessary.
  • Then, pour the olive oil in a large pot.
  • Add the celery, carrots, garlic, onion, and herbs.
  • Cook, stirring frequently over medium heat until the celery and other aromatics are tender and golden, about 20 minutes.
  • Add the tomatoes and cook 10 minutes.
  • Stir in the beans, remaining vegetables, and salt and pepper to taste.
  • Add the broth and water to just cover.
  • Bring to a simmer.
  • Cook gently, over very low heat, until the vegetables are tender, about 2 hours.
  • Let cool slightly.
  • When ready to serve, pour about 4 cups of the soup into a blender or food processor.
  • Puree the soup, then transfer it to a pot along with the remaining soup; reheat gently.
  • Choose a soup tureen or pot large enough to hold the bread and soup.
  • Place a layer of bread slices on the bottom.
  • Spoon on enough of the soup to cover the bread completely.
  • Repeat layering until all the soup is used and the bread is soaked.
  • Let stand at least 20 minutes; it should be very thick.
  • Stir the soup to break up the bread.
  • Drizzle with extra-virgin olive oil and sprinkle with the red onion.
  • Serve warm or at room temperature.
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