Soup Party Preview: Ribollita (Bread Soup)

Ribollita (Bread Soup) - Seriously Soupy

It's finally here; the soup party! For the past couple of days, I have been thinking about nothing other than soup (not that this is any different of any other day), but mainly because people would actually be tasting my soup and not reading about my recipes or me stating how delicious, good and hearty they are. Tonight's event will include four soups (one of which is from a Russian cabbage and beef soup recipe by Rachel Mamane of Brooklyn Bouillon who won the fall soup contest) and this hearty (can't resist the term) ribollita. Similar to a minestrone soup (minus the red beans and the pasta), this bread soup includes kale, bread, and white beans and savory herbs like rosemary and basil. Another quick and simple fall soup, I can't wait to take some recipes out of my small kitchen and finally have people (other than Mr. Soupy) try them. If you can't attend, I hope you enjoy this comforting bowl of soup and perhaps you can join us for the next soup party...

Soup notes - the tasting part is the most exciting

Ribollita (Bread Soup)
Ingredients:
(Printable Recipe)
2 cups of Northern white beans, soaked (or one 15-oz can of Northern white beans)
6 cups of water, approximately
2-3 tablespoons of olive oil
1 15-ounce can of organic stewed tomato sauce (or 2-4 fresh tomatoes, diced)
1 zucchini, cut up
1 bunch of red kale, cut up
2-3 carrots, cut up
2-3 stalks of celery, cut up
1/2 red onion, peeled and chopped
2-3 cloves of garlic, minced
bunch of fresh basil, chopped up
2 teaspoons of dried rosemary
2 teaspoons of dried thyme
1 tablespoon of bread crumbs
Crunchy Italian or French bread
parmesan cheese
salt and pepper

Directions: 

White beans soaking

1. Soak the white beans for 2-3 hours. 

Carrots, onion, celery and zucchini

Chopped up carrots, celery, onions and zucchini

2. When ready to cook, cut up the onions, carrots, zucchini and garlic.

Add the veggies to the pot

3. Add the vegetables to the pot, along with some olive oil and one cup of water. Let cook for 10 minutes. 

Add the tomato sauce

Add the rosemary

Fresh basil

Add the water

Water-soaked beans

Beans to the pot

4. Add the tomatoes, fresh basil, beans, rosemary, thyme and the rest of the water and cover. Let cook for an hour (checking and stirring the soup periodically).

Add some bread crumbs

5. After an hour (or so), add the bread crumbs and kale and let cook for another 5 minutes. 

Crunchy bread is a must!

6. Cut up the bread into small squares and add them to the soup. 

Top with cheese if you like

7. Serve and top with parmesan cheese (optional).


How do you make your Ribollita?

I hope to see you at the soup party!
Seriously Soupy Serena 


*All soups, unless indicated, use ingredients from local farms or natural and organic sources.