Ribollita (Tuscan Bread Soup)

Lynnda Cloutier


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


★★★★★ 1 vote



  • ·
    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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About Ribollita (Tuscan Bread Soup)

Course/Dish: Bean Soups, Other Soups

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