Italian Bread Soup Food

TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO

Steps:

• Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
• Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
• Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.

ITALIAN RIBOLLITA (VEGETABLE AND BREAD SOUP)

Steps:

• Place the olive oil in a deep pan and heat over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the carrots, celery, potatoes, zucchini, and leek. Stir and cook 5 minutes more. Pour in the hot water to cover the vegetables. Stir in the Swiss chard, Savoy cabbage, and kale. Cover, reduce heat to medium, and simmer for 1 hour.
• Place 1 can of beans in a blender or food processor bowl. Blend until smooth. Stir pureed beans into the vegetable mixture along with the second can of beans. Season to taste with salt and pepper. Reduce heat to low, and simmer for 20 minutes, stirring occasionally. Stir in the tomato puree.
• Prepare the soup by layering slices of bread with the vegetable mixture in a casserole or soup dish. Cover, and refrigerate for at least 8 hours, or overnight.
• To serve the soup, place in a pot, and reheat over medium heat. Serve hot.

RIBOLLITA (TUSCAN WINTER SOUP) RECIPE

Steps:

• Gather the ingredients.
• Boil the beans in water to cover by about 2 inches (4 centimeters), adding more boiling water if need be to keep them submerged, and lightly salting them when they're almost done.
• At this point, sauté the onion, carrot, celery, and parsley in the oil in a heavy-bottomed pot.
• When the onion has become translucent, about 5 to 8 minutes, add the tomato paste and the cooking liquid from the beans.
• Add the kale, beet greens or chard, and potatoes.
• Stir in the cooked beans and season to taste with salt, pepper, and a sprig of thyme.
• Simmer until the potatoes are tender and can be pierced easily with the tines of a fork, about 10 to 15 minutes.
• Remove the thyme and discard.
• Take a serving dish that can be heated and fill it with alternating layers of thinly sliced bread and soup, making sure the bread is damp-until the soup is used up.
• Serve and enjoy!

ITALIAN BREAD SOUP

Steps:

• 1. Put broth, water and tomatoes, with their liquid into a 5 qt. pot; Mash tomatoes to make smaller bite size pieces--I use a potato masher for this step.
• 2. Add bread cubes; cover and simmer for 25 minutes, stirring occasionally til thick.
• 3. Meanwhile, remove casing from sausage; brown well; remove from pan and drain on paper towels to reduce extra fat.
• 4. Saute onions until golden in the pan drippings; remove with slotted spoon to avoid adding extra fat to the soup.
• 5. Add mean, onions, seasonings and Parmesan to the simmering broth. Cook about 5 minutes longer, or until it starts to come to a boil.
• 6. Garnish each bowl with additional Parmesan.

PEASANT BREAD SOUP

Steps:

• put chicken stock in a pot.
• add oven roasted garilc and the rest of the spices (and mushrooms).
• bring to a boil on med heat then low and cover for 30 min.
• cut bread into 1/2 inch rounds and brush with olive oil.
• toast in a pan till brown (i like mine dark).
• warm soup bowls in the oven or microwave.
• pour soup into bowls.
• spilt bread into bit size pieces and put in soup top with cheese.
• let stand 5 minute.

TUSCAN BREAD SOUP - AUTHENTIC RIBOLLITA RECIPE

Steps:

• in a 4 qt stockpot over medium-high heat add the olive oil, onion, carrot, celery, and potatoes. Cook the vegetables for 4-5 minutes.
• Add in the zucchini and garlic, continue to saute for 1-2 minutes.
• Add in the vegetable stock, crushed tomatoes and cannellini beans. Bring to a boil.
• Add in the chopped savoy cabbage, chard and farro. Bring back to a boil, then add in bread cubes. and reduce the heat to simmer.
• After the soup has cooked for about 45 minutes, add in romano cheese and reseason as needed with sea salt and black pepper.

ITALIAN COUNTRY BREAD SOUP

Steps:

• Spread bread cubes in a single layer on an ungreased baking sheet.
• Bake in a 375 degree F oven for 10 to 15 minutes or until lightly toasted.
• Meanwhile, in a large saucepan cook zucchini or yellow squash, sweet pepper, and onion in hot oil for 5 minutes.
• Stir in stock or broth and undrained tomatoes.
• Bring to boiling; reduce heat.
• Simmer, uncovered, about 5 minutes or until vegetables are just tender.
• Ladle soup into bowls.
• Top each serving with toasted bread cubes and, if desired, Parmesan cheese.

16+ STALE BREAD RECIPES (+HOMEMADE CROUTONS)

Steps:

• Preheat oven to 350°F.
• Lay the bread cubes onto a baking sheet and drizzle them with olive oil.
• Season with all of the seasonings, tossing gently until they're evenly coated.
• Bake for 15 minutes or until crispy and golden.

NONNA'S BREAD SOUP

Steps:

• In a Large Dutch oven or a heavy-bottomed pot, heat oil over medium-low heat; fry the garlic until lightly golden--about 1 minute. Be careful not to let the garlic burn as this will cause a bitter taste. Add 4 cups of water, the bouillon, parsley, bread, tomatoes and mushrooms.
• Bring soup to a simmer and cook 5 minutes until the mushrooms are cooked through and the bread softens. While stirring the soup, pour the eggs into the hot soup to create ribbons of egg. (Alternatively, you can add unbeaten eggs to the soup whole and poach, about 3 minutes.)
• Season the soup to taste. Ladle into soup bowls and sprinkle with cheese.

20 AUTHENTIC ITALIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious soup in 30 minutes or less!