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Italian Ribollita (Vegetable and Bread Soup)

SUBMITTED BY: TINATED PHOTO BY: Torli

"This hearty bread and vegetable soup is served 're-boiled,' as its Italian name indicates."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4 star rating.
Read Reviews (2)
PREP TIME  45 Min
COOK TIME  1 Hr 30 Min
READY IN  10 Hrs 15 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 tablespoon olive oil
  • 1 large red onion, diced
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 4 potatoes, diced
  • 10 (5 inch) zucchini, diced
  • 1 leek, sliced
  • 1 quart hot water
  • 1 bunch Swiss chard, chopped
  • 1 head Savoy cabbage, quartered, cored and shredded
  • 1 bunch kale, shredded
  • 2 (15.5 ounce) cans cannellini beans, drained and rinsed
  • salt and ground black pepper to taste
  • 3 tablespoons tomato puree
  • 8 slices day-old bread

DIRECTIONS

  1. Place the olive oil in a deep pan and heat over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the carrots, celery, potatoes, zucchini, and leek. Stir and cook 5 minutes more. Pour in the hot water to cover the vegetables. Stir in the Swiss chard, Savoy cabbage, and kale. Cover, reduce heat to medium, and simmer for 1 hour.
  2. Place 1 can of beans in a blender or food processor bowl. Blend until smooth. Stir pureed beans into the vegetable mixture along with the second can of beans. Season to taste with salt and pepper. Reduce heat to low, and simmer for 20 minutes, stirring occasionally. Stir in the tomato puree.
  3. Prepare the soup by layering slices of bread with the vegetable mixture in a casserole or soup dish. Cover, and refrigerate for at least 8 hours, or overnight.
  4. To serve the soup, place in a pot, and reheat over medium heat. Serve hot.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2007 by LITTLECHILE
I found this made alot of soup so have lots of friends over and it does get better with age. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2007 by Connie R.
very tasty, but you have to like bread in your soup! Hearty vegies were nice. MORE


 
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Nutritional Information
Italian Ribollita (Vegetable and Bread Soup)

Servings Per Recipe: 8

Amount Per Serving

Calories: 352

  • Total Fat: 3.8g
  • Cholesterol: < 1mg
  • Sodium: 574mg
  • Total Carbs: 68.5g
  •     Dietary Fiber: 15.1g
  • Protein: 15.2g

VIEW DETAILED NUTRITION

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