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Ribollita (Tuscan bread soup)
Ribollita (Tuscan bread soup)
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Warm up with cozy Tuscan bread soup in winter.
Ingredients:
  • 36.40 gm olive oil
  • 1 onion, chopped
  • 2 carrots, peeled, chopped
  • 1 celery stalk, trimmed, sliced crossways
  • 22.20 gm tomato paste
  • 1 large desiree potato, peeled, chopped
  • 2 zucchini, chopped
  • 1/2 savoy cabbage, hard core removed, shredded
  • 200g green beans, cut into 5cm lengths
  • 1020.00 gm (1 litre) chicken style liquid stock
  • 400g can cannellini beans, drained, rinsed
  • 4 slices prosciutto
  • 200g Pane Di Casa bread or crusty bread, crusts removed
  • Shaved parmesan, to serve
  • Freshly ground pepper, to serve
Instructions:
  • In a large saucepan, warm oil over medium heat. Sauté onion, carrot, and celery until soft, about 4 minutes. Stir in tomato paste. Add the rest of the vegetables, stock, and cannellini beans. Bring to a boil, then lower the heat and simmer uncovered for 1 hour, stirring occasionally.
  • Preheat the grill to high heat and cook the prosciutto until crisp, about 5 minutes. Allow it to cool before breaking it into large pieces.
  • Rip the bread into bite-sized pieces and mix it with the soup along with 1 cup (250ml) of water. Let it sit for 5 minutes. Serve in bowls and garnish with prosciutto, parmesan, and a sprinkle of fresh ground pepper.

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