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Tuscan Bread Soup Recipe: A Hearty And Delicious Comfort Food

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Autumn Tuscan Bread Soup Recipe Wisconsin Cheese
Autumn Tuscan Bread Soup Recipe Wisconsin Cheese from www.wisconsincheese.com

Description

Tuscan Bread Soup, or Ribollita in Italian, is a traditional Tuscan dish that is perfect for the colder months. It is a thick and hearty soup made with vegetables, beans, and stale bread. It is a great way to use up any leftover bread you may have and turn it into a delicious meal. This soup is easy to make and can be customized to your liking by adding your favorite vegetables and herbs.

Prep Time

The prep time for this recipe is around 20 minutes.

Cook Time

The cook time for this recipe is around 1 hour and 30 minutes.

Ingredients

  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 can of chopped tomatoes
  • 1 can of cannellini beans, drained and rinsed
  • 6 cups of vegetable broth
  • 1 bunch of kale, chopped
  • 1 loaf of stale bread, cut into cubes
  • 2 tbsp of olive oil
  • 1 tsp of dried thyme
  • Salt and pepper to taste

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Method

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent.
  2. Add the carrots and celery and cook for 5-7 minutes until they start to soften.
  3. Add the chopped tomatoes and thyme and cook for another 5 minutes.
  4. Add the vegetable broth and cannellini beans and bring to a boil.
  5. Reduce the heat to low and add the chopped kale. Let the soup simmer for 45 minutes.
  6. Add the stale bread cubes to the soup and cook for an additional 15 minutes until the bread has softened and the soup has thickened.
  7. Season the soup with salt and pepper to taste.
  8. Let the soup cool slightly before serving.

Notes

  • This recipe can be easily customized by adding your favorite vegetables and herbs such as zucchini or rosemary.
  • The soup will thicken as it cools, so you may need to add more broth or water when reheating the leftovers.
  • You can use any type of bread for this recipe, but it is best to use stale bread as it will hold up better in the soup.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 220
  • Total fat: 6g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 500mg
  • Total carbohydrates: 36g
  • Dietary fiber: 7g
  • Sugars: 6g
  • Protein: 9g

Recipes FAQ

Can I use fresh bread instead of stale bread?

While you can use fresh bread for this recipe, stale bread is better as it holds up better in the soup and adds a heartier texture.

Can I freeze this soup?

Yes, you can freeze this soup. Let it cool completely before transferring it to an airtight container and freezing for up to 3 months. To reheat, thaw the soup in the fridge overnight and then heat it up on the stove.

What can I serve with this soup?

This soup is hearty enough to be served on its own, but you can also serve it with a side salad or some crusty bread.

Recipe Tips

  • Make sure to use a large pot for this recipe as it makes a lot of soup.
  • Let the soup cool slightly before serving to allow the flavors to meld together.
  • If you don't have any kale, you can use spinach or Swiss chard instead.

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