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: 279kcal
Cost: $10
Equipment
Ingredients
- 2 tablespoons olive oil + more for garnish
- 1 yellow onion diced
- 2 celery stalks diced
- 2 medium sized carrots peeled and chopped into ½ inch cubes
- 3 garlic cloves finely chopped
- 2 stalks of fresh rosemary leaves removed and finely chopped
- 3-4 stems of fresh thyme leaves removed and chopped
- 2 tablespoons tomato paste
- 15 ounce can of cannellini beans drained and rinsed
- 28 ounce can of diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 bay leaves
- 1 Parmesan rind
- 2 cups dry or stale cubed bread save some for topping
Basil Oil
- ¼ cup olive oil
- Small bunch of fresh basil leaves
Garnish
- Olive oil for drizzling
- Toasted Bread Cubes
- Grated Parmesan Cheese
- Fresh basil leaves
- Red pepper flakes
Instructions
Tuscan Bread Soup
- Drizzle olive oil in a medium sized soup pot over medium heat. Add onions, celery and carrots and saute for 5-7 minutes to soften.
- Add the chopped garlic and herbs and saute for another minute.
- Add the tomato paste and use your spatula to break down the paste into the oil and vegetables, for another minute. Then add the beans and diced tomatoes and give everything one good stir. Season with salt and pepper.
- Pour in the vegetable stock and nestle in the bay leaf and Parmesan rind. Cover the pot with a lid, leaving a small opening and simmer for 20-25 minutes.
- Add most of the cubed bread (save some for garnish), gently pressing the bread down into the soup and simmer for another 15 minutes. Use an immersion blender to blend some of the soup for a smoother texture.
Basil Oil
- 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.
Garnish the Soup
- Ladle soup into bowls and top with a few extra cubes of bread, drizzle of olive oil, dollops of basil oil, red pepper flakes and fresh basil.
Notes
-
- Use Stale Bread: Stale or day-old bread works best because it holds up well in the soup without becoming too mushy. If your bread is fresh, toast it lightly in the oven to dry it out.
- Saute the Tomato Paste: Take the time to break down the tomato paste into the oil to deepen its flavor.
- Blend the Soup: This is optional, but for a smoother and thicker texture, blend some of the soup with an immersion blender or blender.
- Make Ahead: This soup tastes even better the next day and can be made up to 5 days in advance. As the soup sits, it will thicken so add more broth as needed.
- To Freeze: The tomato bread soup freezes very well. Place in a resealable freezer bag and place it flat in the freezer for up to 3 months.
- Serve the Italian bread soup alongside chopped antipasto salad or shaved brussels sprouts salad with Parmesan.
Nutrition
Calories: 279kcal | Carbohydrates: 32g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 315mg | Potassium: 434mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3667IU | Vitamin C: 17mg | Calcium: 128mg | Iron: 4mg