Ribollita (Italian Bread Soup)

Name: Ribollita (Italian Bread Soup)
Ingredients: 2 cups cooked Rancho Gordo Cranberry or Marcella beans, plus 1 cup of their broth; 2 cups vegetable broth or more bean broth; 1 cup olive oil (divided use); 1 medium onion, chopped; 1 or 2 celery stalks, chopped; 2 garlic cloves, sliced; Salt; freshly ground pepper; Handful of chopped flat-leaf parsley; 1 fresh rosemary sprig, minced; Pinch of red chile flakes; 2 cups peeled fresh tomatoes (or chopped canned tomatoes, preferably San Marzano); 2 cups chopped Swiss chard (or kale or large spinach); Parmesan rind; 2 cups good stale bread cubes, crust removed; Parmesan cheese, for serving

www.ranchogordo.com

This is our go-to recipe for ribollita, shared with us by Peter Miller, author of Lunch at the Shop: The Art and Practice of the Midday Meal and How to Wash the Dishes. He also runs a famous...

View full recipe on www.ranchogordo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.

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Ingredients

2 cups cooked Rancho Gordo Cranberry or Marcella beans, plus 1 cup of their broth
2 cups vegetable broth or more bean broth
1 cup olive oil (divided use)
1 medium onion, chopped
1 or 2 celery stalks, chopped
2 garlic cloves, sliced
Salt
freshly ground pepper
Handful of chopped flat-leaf parsley
1 fresh rosemary sprig, minced
Pinch of red chile flakes
2 cups peeled fresh tomatoes (or chopped canned tomatoes, preferably San Marzano)
2 cups chopped Swiss chard (or kale or large spinach)
Parmesan rind
2 cups good stale bread cubes, crust removed
Parmesan cheese, for serving