Ribollita (Bread Soup)

 

Ribollita, also known as bread soup, is a hearty and flavorful Italian dish that uses up stale bread. If you'd like the bread to have more texture, toast it before stirring into the soup. 

 

• Total Time

  Prep: 15 min. Cook: 45 min.
• 
  

  Makes

  8 cups

   

   

  Ingredients

  • 2 tablespoons olive oil
  • 3 medium carrot, sliced
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 6 cups chicken stock
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 8 cups coarsely chopped fresh kale
  • 3 cups torn day-old Italian bread
  • Shredded Parmesan cheese

  Directions

  • In a Dutch oven, heat olive oil over medium heat. Add carrots, onion and celery; cook until crisp-tender, 5-7 minutes. Stir in garlic; cook 1 minute longer. Add next 7 ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes.
  • Stir in bread; cook and stir until bread is softened. Serve with Parmesan cheese.

  Nutrition Facts

  1 cup: 206 calories, 5g fat (1g saturated fat), 0 cholesterol, 806mg sodium, 32g carbohydrate (5g sugars, 5g fiber), 9g protein.