Ribollita Soup Recipe

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Brad Sliced waiting for soup...

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This weeks share
Country Sourdough
Sunflower Seed Sandwich Loaf
Hazelnut Braid

Thanks for signing up for the March CSB! These colder temperatures have left me craving soup and I thought I would share this recipe for Ribolitta, a hearty veggie soup thickened with bread that is similar to a Minestrone except it has bread instead of pasta.

You will need: 

• 3 tbs olive oil
• 2 sliced garlic cloves
• 1 chopped onion
• 1/4 tsp crushed red chili 
• 1 chopped carrot
• 1 chopped rib of celery
• 28 oz can plum tomatoes
• 1tsp thyme
• 1 potato, peeled and diced
• 1 pound kale, trimmed and cut into small piece
• 15 oz cannellini beans
• 4-6 slices of country sourdough torn into pieces
• 4 c water

Heat olive oil in a large pot. Add garlic, onion, and crushed red chili. Sweat the onions for about 5 minutes. Toss in the carrot and celery with a pinch of salt and cook 10 minutes. Chop the tomatoes with scissors while still in the can and pour them including the juices into the pot with the thyme, potato, and 3 cups water. Bring the soup to a simmer, turn the heat down and partially cover with the lid. Keep the soup at a low simmer for about 20 minutes. Toss in the kale with another cup of water, a pinch of salt and some freshly ground pepper. Partially cover the pot and simmer for 10 minutes. Add the beans and continue to simmer for 5 more minutes. Stir in the bread and serve. Enjoy!!