This recipe hails from sunny Tuscany and was originally a way to switch up leftover minestrone or other vegetable soups from the night before (hence the name, which means “re-boiled”). And what would an Italian soup be without a healthy heaping of bread?
The idea is to use up stale day-or-two old crusty Italian bread as a soup base to soak in all that juice and red wine. But you can substitute in or out any of the ingredients mentioned for what you already have in your pantry and fridge.
Feel free to get creative. I had bagel thins on hand, but I’ve also tried substituting Triscuits and sourdough bread and the taste was still on point.
Tuscan Ribollita Soup
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8-10
Chop all fresh vegetables and set aside.
Break bacon into pieces and brown in a medium soup pot. Once brown, add in olive oil and onion. Cook until onions are translucent stirring frequently.
Add rest of the veggies and cook until carrots and celery are soft. Add in red wine, broth, water and seasonings. Cover and bring to a boil. Let simmer for about 45 minutes or until you are ready to eat.
Toast bread (unless it is already stale and hardened). Break into smaller pieces and cover the bottom of a bowl.
Pour soup over the bread, wait for bread to soak up the juice and garnish with basil and Parmesan cheese if desired.