Ribollita (Tuscan-style Bread Soup)
Ribollita (Tuscan-style Bread Soup) is the perfect soup when you need something cozy! Made with beans, honey squash, and greens, it gets its hearty texture from bread!
Ribollita is a Tuscan-style Bread Soup made with beans, autumn squash, and greens. Bread thickens this hearty soup, making it perfect for fall and winter!
This is a sponsored post written by me on behalf of Safeway and La Brea Bakery. All opinions are 100% mine.
For some people, soup is a seasonal pleasure, reserved for days with misty mornings that turn into chilly evenings when the sun goes down earlier than I admit to be ready. And for others, like myself, soup is welcome any time of the year, no matter the season.
But when cooler days arrive, I will say, I crave something heartier and a wee bit cozier.
It’s time for Ribollita!
Have you ever had Ribollita? With roots from Tuscany, this bread soup is traditionally made with a mixture of vegetables, greens, and beans and thickened with bread. It’s a lovely way to use stale bread, but it can easily be made with fresh bread after a quick toast in the oven. The bread thickens the soup, making it especially hearty, perfect for this time of year.
Bread for Ribollita
Which bread should you use for Ribollita? I believe the best ingredients make the best dishes, so it’s all about using the best bread I can find.
By now, you know that I pop into my local Safeway almost every day — and while I sometimes regret that I’m not a big meal planner who shops for groceries once a week, there are some advantages! For one, I can follow my cravings day to day, following my appetite’s whimsy. But another advantage is something quite simple: the fresh bread.
I’m so excited because the Safeway bakery has a new addition! La Brea Bakery now offers freshly baked, artisanal loaves, perfect for all your recipes! Whether for a hearty game day dip, a charcuterie board, a crusty sandwich, croutons for your salad or stuffing, or simply slathered with some salted butter and jam, I love that we can enjoy fresh La Brea bread at home! They offer three fresh baked breads: French Loaf, Rustic 8 Grain, and Country White Sourdough.
For this recipe, I am using the Rustic 8 Grain loaf. I love the nutty, slightly sweet flavor, and I especially appreciate that it is bursting with 10 grains and seeds, including wheat, rye, millet, and flax seeds. I could easily snack on it on its own, but it is a versatile loaf – amazing for avocado toast, breakfast sandwiches, and recipes like this.
Frankly, any of La Brea’s freshly baked loaves would work nicely in Ribollita, so feel free to use the French Loaf or Country White Sourdough if that’s your preference. For me, I try to sneak in as much fiber and nutrients as possible, so the Rustic 8 Grain is my go-to!
How to Make Ribollita
To make ribollita, we start by toasting the bread. This is the fun part! Tear the bread into 2-inch chunks and spread it out on a sheet pan. Snack on a few pieces along the way (it’s hard to resist!). Toast in the oven for about 7-10 minutes, just to give it a slight crust and draw out some moisture.
While the bread toasts, soften the onions, garlic, celery, carrot, and squash in some good olive oil. I love using honey squash in this recipe; it’s the perfect size, much like a daintier, sweeter variety of butternut squash. Season it with salt, pepper, and oregano, then add vegetable broth, crushed tomatoes, and cannelloni beans — all pantry staples that are great to keep on hand for recipes like this.
Once it simmers, it’s time to mix in the bread, followed by a handful of greens, like spinach or arugula. Kale would also be lovely. As you stir the soup, you will find the soup thickens from the starches in the bread, and the texture will verge on a stew-like consistency.
To serve, top it with grated Parmigiana-Regianno, a drizzle of olive oil, and garnish with fresh parsley and red pepper flakes. I can’t think of a better way to welcome heartier-soup season! Serve it for game days, holidays, or a simple meal any day of the week!
More Hearty Soup Recipes
20 Simple Soup and Stew Recipes
Swiss Chard, Leek, Potato, and Sausage Soup
Slow Cooker Split Pea Soup
Disclosure: This post was created in partnership with Safeway. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Ribollita (Tuscan-style Bread Soup)
Ingredients
- 2 tablespoons extra virgin olive oil plus extra, for serving
- 1 large onion small diced
- Kosher salt
- 4 cloves garlic minced
- 2 medium carrots small diced
- 4 celery stalks small diced
- 1 honey squash peeled and seeded, small diced
- 32 oz vegetable broth
- 1 15 oz can crushed tomatoes
- 2 teaspoons dried oregano
- 1 bay leaf
- Red pepper flakes
- 2 cups torn La Brea Bakery bread toasted
- 1 1/2 cups assorted greens e.g. spinach, arugula
- Parmesan cheese for serving
Instructions
- Preheat the oven to 400°F with a rack placed in the center of the oven. Tear the bread into 2-inch chunks and spread on a baking sheet. Transfer to the oven and toast the bread for about 7 minutes, until a light crust forms on the chunks of bread.
- While the bread toasts, heat the olive oil over medium-low heat in a large pot. Add the onion and garlic and let it cook, stirring occasionally, until the onions are translucent, about 5 minutes.
- Stir in the celery, carrots, and squash, and cook for another 3-5 minutes.
- Add the broth, crushed tomatoes, beans, and bring to a boil. Lower the heat to a simmer, and let it continue cooking until the carrots and celery are tender. Stir in the bread; this will make the soup thicker and creamier.
- Drop in the greens and adjust the seasoning with salt and pepper. Add parsley.
- Serve immediately with a drizzle of olive oil and red pepper flakes sprinkled on top, if you like!
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