Tuscan bread soup also called ribollita is a hearty vegetarian soup thickened by day old bread, sweet tomatoes and finished with a bright basil oil and a good grate of Parmigiano Reggiano.
This Tuscan bread soup, also called ribolita, is a rustic and hearty soup that will surely keep you warm all season long. The base of the soup starts with the classics onions, celery, carrots, along with some fresh rosemary, and fresh thyme. Once the veggies soften, everything else gets thrown in the pot. Chopped tomatoes, creamy white beans, vegetable stock, a bay leaf, and a good chunk of parmesan rind. As the soup simmers, the rind slowly dissolves, infusing the entire soup with specks of cheese. Next, add your dry bread. And I like to use a blender to blend some of the soup for a creamier consistency. Now, my favorite part is the garnish. Topped with some more bread, a generous gravy of Parmesan cheese, and a few dollops of basil pesto. And how good does that look?
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