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How to make Ribollita (Tuscan Bread Soup)
Rini
Quick, Hearty bread soup made with veggies, beans and Gluten-free bread
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Soup
Cuisine
Italian
Servings
3
People
Calories
492
kcal
Ingredients
1x
2x
3x
4
slices
Udi’s Gluten Free Delicious Multigrain Sandwich Bread
2
Tbsp
oil
¼
cup
red onions
finely diced
6
cloves
garlic
crushed
¼
cup
carrots
cubed
10
oz
spinach
frozen (thawed and drained)
½
red bell pepper
optional, but, de-seed if using
16
oz.
navy beans
1 can
4
tomatoes on the vine
roughly chopped
2
Tbsp
tomato sauce
1
cup
diced tomatoes
from a can
4.5
cup
water
2.5
tsp
salt
adjust to taste
1
Tbsp
agave
1
tsp
crushed red pepper flakes
adjust to taste
4
leaves
basil
finely chopped
3
sprigs of oregano
finely chopped
1
tsp
parsley
dried
Instructions
Preheat oven to 400° degrees Fahrenheit
Cut the bread into cubes, while still frozen
Lightly spray a baking tray with oil
Place the bread cubes and bell pepper on the tray. Spray the bell pepper with a little oil
Put tray in the oven and bake for about 10 min or until the bread cubes brown and bell pepper’s skin wrinkles
Remove tray and set the bread aside
Remove skin from bell pepper and place into a blender
Add the tomatoes on the vine into the blender
Blend until pureed, set aside
Heat a cast-iron soup pan for 30 seconds on medium heat before adding the oil
Add the garlic and onions, and cook until slightly browned (about 4 min)
Add the drained spinach, carrots, pureed tomatoes, tomato sauce and diced tomatoes
Add the navy beans and water. Stir well
Add the salt, agave and crushed red pepper flakes
Cover the pan and let it simmer on medium heat for about 15 minutes
Uncover the pan, then add the basil, oregano and parsley
Mix well and cook for about 5 more minutes, uncovered
Add the bread cubes and serve after 10 minutes
Notes
Nutrition info is approximate.
Use frozen bread for this recipe because it will not get soggy in the soup
Nutrition
Calories:
492
kcal
Keyword
What is ribollita?, What to make with leftover bread?
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