Ribollita

Name: Ribollita
Yield: Makes 6 Servings Crostini
Cuisine: United States
Ingredients: 6 slices (¼ inch thick) day-old white or whole wheat Italian bread; Pinch of dried or fresh rosemary leaves; ½ cup diced (¼ inch) red (bell) pepper; 1 garlic clove; 1 small zucchini, thinly sliced (about 1 cup); 2 carrots, cut into ¼-inch slices (about 1 cup); 2 leafy ribs celery, cut into ¼-inch slices; 1 tablespoon water; 1 large onion, halved and thickly sliced (about 1½ cups); 2 tablespoons olive oil; Extra virgin olive oil, for drizzling (optional); Salt and Freshly ground black pepper; 1 pound escarole (4 cups), trimmed and coarsely cut up; 1 can (14½ ounces) Italian plum tomatoes, drained and coarsely cut up, with juice reserved; 1 can (19 ounces) cannellini beans, rinsed and drained; 1 to 1½ cups Beef Broth or Chicken Broth or reduced-sodium canned broth, fat skimmed, or more if desired to thin soup; 2 tablespoons grated parmesan cheese

Preparation info

Makes
6
Servings Crostini

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

This baked bread and vegetable soup is the ultimate comfort food. Ribollita, which means reboiled, was devised by Tuscan cooks as a way to serve minestrone soup left from the previous day. The soup is layered with peasant bread and baked—it can also be simmered—until hot and bubbly. This recipe is our lower-fat adaptation of Tuscan Ribollita. The recipe may look long and involved, but it can be prepared in advance and in stages.

Ingredients

Americas
United States
Soup

Ingredients

Method