Tuscan Bread Soup with Basil Oil
Tuscan bread soup also called ribollita is a hardy vegetarian soup thickened by day old bread, sweet tomatoes and finished with a bright basil oil and a good grate of Parmigiano Reggiano.
Servings: 6 servings
- 2 tablespoons olive oil + more for garnish
- 1 medium-large leek cleaned and thinly sliced
- 1 celery stalk sliced thinly
- 2 medium-large carrots peeled and chopped into 1/2 inch cubes
- 2-3 garlic cloves chopped finely
- 2 stalks of fresh rosemary leaves removed and chopped finely
- 3-4 stems of fresh thyme leaves removed and chopped
- 2 tablespoons tomato paste
- 15 ounce can of cannellini beans
- 15 ounce can of Great Northern beans
- 28 ounce can of diced tomatoes
- 3 cups low-sodium vegetable or chicken broth
- 2 bay leaves
- 1 Parmesan rind
- 2 cups dry/stale cubed bread save some for topping
- 1/4 cup olive oil
- Small bunch of fresh basil leaves
- Olive oil
- Toasted Bread Cubes
- Grated Parmesan Cheese
- Fresh basil leaves
- Red pepper flakes
Drizzle olive oil in a medium sized soup pot over medium heat. Add leeks, celery and carrots and saute for 8-10 minutes until the carrots and leeks begin to soften.
Add garlic and herbs and saute for another minute.
Add tomato paste and saute everything together for another minute, then pour in beans and diced tomatoes and give everything one good stir. Season with salt and pepper.
Pour in stock and add bay leaves and Parmesan rind and simmer for 20 minutes so the flavors blend.
Add most of the cubed bread (save some for garnish), gently pressing the bread down into the soup and simmer for another 15 minutes.
While the soup is cooking, make the basil oil by blending together the basil and olive oil in a food processor or blender and set aside once done.
Once the soup is done, taste for seasoning and adjust as needed. Ladle soup into bowls and top with a few extra cubes of bread, drizzle of olive oil, dollops of basil oil and red pepper flakes.
Other additions (if I had, I would love to add): cubed zucchini, chopped kale/spinach/chard.
This soup freezes very well, just bring to room temperature before freezing.
Soup will last in the fridge for up to 5 days and tastes even better the next day.
Calories: 385kcal | Carbohydrates: 50g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 375mg | Potassium: 870mg | Fiber: 12g | Sugar: 7g | Vitamin A: 3932IU | Vitamin C: 21mg | Calcium: 199mg | Iron: 6mg