Ribollita
It’s brimming with vegetables in a yummy, brothy base with smoky bacon and cannellini beans. Even though it’s a soup, it still makes a filling meal.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 pound bacon, cooked and crumbled
- 2 zucchini squash, diced
- 2 yellow squash, diced
- 1 onion, diced
- 2 celery ribs, sliced
- 5 carrots, sliced
- 2 leeks, white part only, sliced
- 2 garlic cloves, minced
- 1 1/2-2 quarts chicken stock, lower sodium
- 1 15-ounce can petite diced tomatoes, undrained
- 2 tablespoons tomato paste
- 3 dried bay leaves
- 6 ounces baby spinach or kale, chopped
- 2 tablespoons fresh Italian parsley, minced
- 3 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 2-3" Parmesan rind
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 small loaf of hardy, day-old bread, torn into chunks
Instructions
For the Bread:
- Preheat the broiler.
- Using your hands, tear the loaf of bread into chunks that are not too small that they’ll just dissolve and not too large they won’t fit into individual bowls.
- Spread the chunks of bread onto a baking sheet and drizzle with one tablespoon of extra-virgin olive oil.
- Place the pan under the broiler just long enough to get some toasted edges and nice browning on the bread.
- Remove the pan from the oven and set aside.
For the Soup:
- Have all your vegetables prepped and chopped and ready to go.
- In a stockpot over medium-high heat, heat the remaining two tablespoons of oil.
- Once the oil is shimmering, add the zucchini, squash, onion, celery, carrots, leeks, and garlic. Stir often until vegetables are slightly softened, about 8 minutes. If you like your veggies super-soft, sauté a little longer.
- Add the tomatoes, stock, and tomato paste. Stir to blend the tomato paste thoroughly.
- Add the bay leaves and turn to low and simmer for 20 minutes.
- Discard bay leaves, add the fresh herbs, spinach, Parmesan rind, and beans. Stir the soup and heat through.
- To serve, place desired amount of bread into individual bowls and ladle soup over the bread and serve. Alternatively, you can ladle the soup first into the bowl, then press bread pieces into the soup.
- Enjoy!
Nutrition Facts
Ribollita
Amount per Serving
Calories
449.9
% Daily Value*
Fat
24.33
g
37
%
Saturated Fat
7.24
g
45
%
Trans Fat
0.05
g
Polyunsaturated Fat
3.46
g
Monounsaturated Fat
11.83
g
Cholesterol
24.95
mg
8
%
Sodium
1033.38
mg
45
%
Potassium
1479.93
mg
42
%
Carbohydrates
40.81
g
14
%
Fiber
13.63
g
57
%
Sugar
11.88
g
13
%
Protein
19.4
g
39
%
Vitamin C
46.46
mg
56
%
Calcium
176.56
mg
18
%
Iron
6.17
mg
34
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!