Ribollita (Tuscan-Style Vegetable and Bread Soup)

Name: Ribollita (Tuscan-Style Vegetable and Bread Soup)
Yield: Serves 4
Ingredients: 6 ounces rustic, Italian bread, crusts removed, torn into 1-inch pieces (about 4 cups); ⅓ cup, extra-virgin olive oil, plus extra for serving; 10 ounces, Swiss chard, stems chopped, leaves sliced into ½-inch-wide strips; 1 , onion, chopped; 2 , carrots, peeled and chopped; 1 teaspoon, table salt; 3 , garlic cloves, minced; ¼ teaspoon, red pepper flakes; 1 (28-ounce) can, whole peeled tomatoes, crushed by hand; 6 cups, vegetable broth; 1 , (15-ounce) can cannellini beans, rinsed

16 comments

Appears in Cook's Country February/March 2023

This simple Tuscan soup gets its heartiness from beans and chard, yes, but also from dry rustic Italian bread.

SERVES4

TIME1 hour

Ribollita (Tuscan-Style Vegetable and Bread Soup)

WHY THIS RECIPE WORKS

Toasted (or stale) bread thickened the soup and added a creamy consistency without the use of dairy.

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