How to make Ribollita Soup ?

by eatwoo.com 30 May 2019, 14:39 1.6k Views

Ribollita Soup

Ribollita soup is a Tuscan peasant soup traditionally made with bits of bread, cannellini beans, and a variety of cheaper vegetables like onions, tomatoes, and carrots. Sometimes it is made by reheating leftover minestrone with stale bread from dinner the night before. Hence the name, ribollita, which means “boiled twice.” This is a great recipe for when you’ve got leftover bread kicking around.

MAKES 4 TO 6 SERVINGS

$1.36 PER SERVING

Ingredients for Ribollita Soup recipe

2 tablespoons olive oil
1 large red onion, diced
3 cloves garlic, minced
2 (15-ounce) cans cannellini beans, drained and rinsed, or 1½ cups cooked dry cannellini beans
1 (28-ounce) can diced tomatoes
Dash of vegan liquid smoke
2 carrots, sliced
3 stalks celery, chopped
1 cup chopped kale leaves
½ cup fresh basil leaves
3 cups vegetable broth
2 teaspoons Italian seasoning
½ teaspoon fennel seed
½ teaspoon red pepper flakes
1 bay leaf
½ stale baguette, cubed

Vegan Parmesan cheese (optional)

How to make Ribollita Soup ?

In a large soup pot with a lid or a Dutch oven, heat the olive oil over medium heat. Add the red onion and garlic and cook, flipping with a spatula so they cook evenly, until the onion is tender. Toss in all the remaining ingredients except the bread and vegan Parmesan and bring to a boil. Cover and reduce the heat to maintain a simmer, and cook for 10 minutes.

Remove from the heat and gently mix in the bread cubes. Serve hot, with some vegan Parmesan sprinkled over the top.

FRESH BASIL

Fresh basil is an investment. Buying basil is making a promise to yourself that you’re going to cook your meals this week and you’re going to love it. It’s a promise you can keep and feel good about. If you’re wondering what to make with your leftover basil, try baking the Rustic Pesto and Heirloom Tomato Tart or making the Tuesday Night Dinner or the Spinach and Broccoli Stuffed Shells .

Check out some tips for making your basil last longer .