Siena Bread Soup Food

TUSCAN BREAD SOUP - AUTHENTIC RIBOLLITA RECIPE

Tuscan Bread Soup - Authentic Ribollita Recipe image

When it's time for dinner, my Tuscan Bread soup will make an excellent addition to your dinner table. Your family will love the flavors of this traditional Italian soup.

Provided by Chef Dennis Littley

Categories Soup

Time 1h30m

Number Of Ingredients 17

Ingredients

1 cup celery (diced (about 6 ribs))
1 cup onion (diced)
1 cup carrots (diced)
1 cup potato ((skin on))
3 tbsp olive oil
2 cloves garlic (diced)
1 cup zucchini (diced (1 small to medium zucchini))
½ head savoy cabbage (shredded and chopped (2-3 cups))
1 small red Swiss chard (chopped (or your favorite greens))
16 oz fire roasted tomatoes (including juice from can )
16 oz cannellini beans (drained and rinsed)
⅛ tsp crushed red pepper
¼ tsp black pepper
3 quarts vegetable stock (or chicken stock)
½ cup farro (or rice )
3-4 cups stale bread cubes
½ cup grated romano cheese (or more to taste)

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.

Nutrition Facts : Calories 410 kcal, Carbohydrate 68 g, Protein 16 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 1590 mg, Fiber 10 g, Sugar 10 g, ServingSize 1 serving

NONNA'S BREAD SOUP

Nonna's Bread Soup image

You can make great meals out of simple ingredients. Nothing better proves this concept than bread soup. The soup is a simple combination of water, egg and some leftover hard bread that most folks would throw away; the results are delicious.

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 large cloves garlic, thinly sliced
2 chicken bouillon cubes
2 tablespoons chopped fresh parsley
4 slices stale Italian bread, cut into 1-inch cubes (about 2 cups)
2 plum tomatoes, diced
2 mushrooms, sliced
2 large eggs, beaten
2 tablespoons grated or shaved Pecorino Romano cheese
Kosher salt and freshly ground black pepper

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.

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