Tuscan Ribollita Soup & Parmesan Crostinis Recipe
Cozy Tuscan ribollita soup served with crispy parmesan crostini on Euro-Bake French Baguette—an easy comfort dish for fall menus.
Keywords
- ribollita soup
- parmesan crostini
- french baguette ideas
- fall comfort
- soup and bread
- bread pairing
- Italian soup
- soup recipe
- seasonal flavor
Ingredients
- 25 g Extra Virgin Olive Oil
- 450 g Spanish Onion, small dice
- 30 g Garlic, thinly sliced
- 200g Carrots, sliced
- 200g Celery Root, medium dice
- 275g Butternut Squash, sliced ¼”
- 175g Fennel, sliced ¼”
- 10 grams Italian Spice Blend
- 10g Thyme, picked
- 10g Tomato Paste
- 2500 grams Vegetable Stock
- 100g Tomato, seedless diced
- 300g Tuscan Kale, chopped
- 400g Cannellini Bean, puree
- 500g Cannellini Beans
- 20 grams Sea Salt
- As needed Parmesan (optional garnish)
- As needed Pesto (garnish)
- Parmesan Crostini (garnish)
- 1ea Euro-Bake 21” French Baguette
- 75 grams Extra Virgin Olive Oil
- 125g Grass Fed Butter
- 50g Confit Garlic Paste
- 3g Thyme, chopped
- 30g Parmesan, grated
- As Needed Parmesan, shredded
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