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Tuscan Bread Soup Recipe

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Pappa Al Pomodoro Tuscan Bread Soup
Pappa Al Pomodoro Tuscan Bread Soup from www.ladybehindthecurtain.com

Description

Tuscan Bread Soup, also known as "Ribollita," is a classic dish from Tuscany, Italy. It is a hearty soup made with stale bread, vegetables, and beans. The soup is often made in large batches and reheated over several days, which allows the flavors to develop and intensify.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 2 hours.

Ingredients

  • 1 onion
  • 2 cloves garlic
  • 2 celery stalks
  • 2 carrots
  • 1 can diced tomatoes
  • 1 can cannellini beans
  • 1 bunch kale
  • 6 cups vegetable broth
  • 2 cups stale bread, cubed
  • 2 tablespoons olive oil
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • Salt and pepper to taste

Equipment

  • Dutch oven or large soup pot
  • Cutting board
  • Knife
  • Wooden spoon

Method

  1. Heat the olive oil in a Dutch oven or large soup pot over medium heat.
  2. Add the onion, garlic, celery, and carrots. Cook until the vegetables are soft and translucent, stirring occasionally for about 10 minutes.
  3. Add the diced tomatoes, basil, oregano, salt, and pepper. Cook for an additional 5 minutes.
  4. Add the vegetable broth and cannellini beans to the pot. Bring to a simmer.
  5. Add the kale to the pot and cook until wilted, about 5 minutes.
  6. Add the stale bread to the pot and stir to combine.
  7. Reduce the heat to low and let the soup simmer for 1-2 hours, stirring occasionally.
  8. Once the soup has cooked for 1-2 hours, remove from heat and let cool slightly.
  9. Puree about half of the soup using an immersion blender or a blender.
  10. Return the pureed soup to the pot and stir to combine.
  11. Reheat the soup and serve hot.

Notes

This soup is traditionally made with stale bread, but you can use fresh bread if you don't have stale bread available. You can also use any type of bread, but a hearty bread like sourdough or ciabatta works best.

Nutrition Info

This recipe makes approximately 8 servings. Each serving contains:
  • Calories: 247
  • Protein: 9g
  • Carbohydrates: 43g
  • Fiber: 8g
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 545mg
  • Potassium: 647mg

Recipes FAQ

What can I use instead of kale?

You can use any leafy green vegetable in place of kale, such as spinach or Swiss chard.

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth instead of vegetable broth if you prefer.

Can I freeze this soup?

Yes, you can freeze this soup. Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.

Recipe Tips

  • Make sure to use stale bread for this recipe. Fresh bread will turn to mush in the soup.
  • If you don't have an immersion blender, let the soup cool slightly before blending in a blender.
  • If you don't have cannellini beans, you can use any type of white bean.
  • This soup is even better the next day, so don't be afraid to make a big batch and reheat it throughout the week.

Enjoy this comforting Tuscan Bread Soup on a chilly evening with a glass of red wine and some crusty bread. It's the perfect dish to warm you up from the inside out.


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