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
Calories: 385kcal
Cost: $10
Ingredients
- 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 ½ 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
Basil Oil
- ¼ cup olive oil
- Small bunch of fresh basil leaves
Garnish
- Olive oil
- Toasted Bread Cubes
- Grated Parmesan Cheese
- Fresh basil leaves
- Red pepper flakes
Instructions
- 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.
Notes
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.
Nutrition
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