Ribolita - Tuscan Bread Soup

Name: Ribolita - Tuscan Bread Soup
Yield: Servings
Ingredients: Olive oil; 2 carrots, diced; 2 stalks celery, diced; 1 onion, diced; several cloves garlic, minced; good handful of fresh sage or rosemary, chopped; several large stalks of cavolo nero, chopped or use kale; several stalks of chard or escarole, chopped; 1 can cannellini beans; 2 Tbsp tomato puree; olive oil; salt and pepper; pinch of red pepper flake; 6 cups vegetable stock or water; 2 slices day old Italian bread

Author:
Tamar Genger MA, RD
Publish date:
Jan 9, 2012

This recipe is very versatile and is a great way to get your greens. The greens can be replaced with any blend of your choice, such as escarole, kale, even cabbage. Enjoy.

ServingsServings

Ingredients

Olive oil
2 carrots, diced
2 stalks celery, diced
1 onion, diced
several cloves garlic, minced
good handful of fresh sage or rosemary, chopped
several large stalks of cavolo nero, chopped or use kale
several stalks of chard or escarole, chopped
1 can cannellini beans
2 Tbsp tomato puree
olive oil
salt and pepper
pinch of red pepper flake
6 cups vegetable stock or water
2 slices day old Italian bread

Preparation

In a large pot, heat oil over medium high heat. Saute the carrots, celery and onion for a few minutes. Add garlic and herbs. Cook for a minute or two longer. Add the greens, the tomato puree, salt and pepper and red pepper flakes and 6 cups of water or vegetable stock. Cook for 20-30 minutes and adjust seasoning to taste. Tear bread and add to soup, stir for a few minutes until it is absorbed. Serve with a drizzle of olive oil and enjoy.

Recipe Notes: I like to puree the soup with an immersion blender before adding the bread, but I leave it up to you.