How To Make Tuscan-style Ribollita
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 4 cups Tuscan bread, stale and cubed
- 1 can cannellini beans, drained and rinsed
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
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In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
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Add the diced tomatoes, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a simmer and let cook for 30 minutes.
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Add the cannellini beans and bread cubes to the pot. Stir well to combine and let cook for an additional 30 minutes, or until the bread has softened and the stew has thickened.
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Serve hot, garnished with grated Parmesan cheese.
Nutrition
- Calories : 376kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Sodium : 1232mg
- Total Carbohydrates : 61g
- Dietary Fiber : 11g
- Sugar : 10g
- Protein : 16g
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