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ribollita (tuscan bread soup)

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

This is an easy ribollita to make, as it uses jarred spaghetti sauce.Source unknown

(1 rating)

Ingredients For ribollita (tuscan bread soup)

  • 1 loaf stale crusty tuscan bread, cut into cubes,
  • 4 cups cold water
  • 2/3 cup olive oil
  • 3 cloves garlic, minced
  • 2 tbsp. chopped fresh sage
  • 1/2 cup chopped celery
  • 1 large onion, chopped
  • 1 jar five brothers spicy pepper trio sauce, 26 oz
  • 5 cups chicken or beef broth, heated
  • salt and pepper to taste
  • olive oil to taste
  • fresh sage for garnish

How To Make ribollita (tuscan bread soup)

  • 1
    Put bread in large bowl; sprinkle with water til bread is evenly moistened. Let bread soak about 10 minutes. Squeeze bread as dry as possible; separate into pieces and set aside. In large pan, heat olive oil. Add garlic and sage. Saute lightly about 3 to 4 minutes. Add celery and onion; cook til vegetables are tender. Add bread; stir to evenly coat bread with oil. Add sauce to bread mixture. Stir in hot broth, season with salt and pepper. Bring to a boil, cover and remove from heat. Let stand for 1 hour. Stir mixture to break up remaining bread cubes. Reheat over low heat. Serve in rimmed bowls; drizzle with olive oil before serving if desired. Garnish with fresh sage leaves. Serves 6 This recipe is a lighter variation on the classic country style soup. For greater authenticity, add 1 cup cooked and drained cannellini beans and 1 pound Savoy cabbage, cut into 1/2 inch strips, before bring soup to a boil. The secret to this heart and satisfying soup: Allow mixture to stand and thicken long enough that it begs to be eaten with a fork.

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