Ribollita (Tuscan-Style Vegetable and Bread Soup)

Name: Ribollita (Tuscan-Style Vegetable and Bread Soup)
Total time: 60 min
Ingredients: 6 ounces rustic Italian bread, crusts removed, torn into 1-inch pieces (about 4 cups); ⅓ cup extra-virgin olive oil, plus extra for serving; 10 ounces Swiss chard, stems chopped, leaves sliced into ½-inch-wide strips; 1 onion, chopped; 2 carrots, peeled and chopped; 1 teaspoon table salt; 3 garlic cloves, minced; ¼ teaspoon red pepper flakes; 1 (28-ounce) can whole peeled tomatoes, crushed by hand; 6 cups vegetable broth; 1 (15-ounce) can cannellini beans, rinsed

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This simple Tuscan soup gets its heartiness from beans and chard, yes, but also from dry rustic Italian bread.

Keywords

Main Courses
Beans
Vegetables
Weeknight
Soups

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Ingredients

6 ounces rustic Italian bread, crusts removed, torn into 1-inch pieces (about 4 cups)
⅓ cup extra-virgin olive oil, plus extra for serving
10 ounces Swiss chard, stems chopped, leaves sliced into ½-inch-wide strips
1 onion, chopped
2 carrots, peeled and chopped
1 teaspoon table salt
3 garlic cloves, minced
¼ teaspoon red pepper flakes
1 (28-ounce) can whole peeled tomatoes, crushed by hand
6 cups vegetable broth
1 (15-ounce) can cannellini beans, rinsed