Ribollita (Tuscan Bread Soup)

Keep warm during the winter months with this Tuscan-style bread soup.

The ingredient of Ribollita Tuscan Bread Soup

• 2 tablespoons olive oil
• 1 onion chopped
• 2 carrots peeled chopped
• 1 celery stalk trimmed sliced crossways
• 1 tablespoon tomato paste
• 1 large desiree potato peeled chopped
• 2 zucchini chopped
• 1 2 savoy cabbage hard core removed shredded
• 200g green beans cut into 5cm lengths
• 4 cups 1 litre massel chicken style liquid stock
• 400g can cannellini beans drained rinsed
• 4 slices prosciutto
• 200g pane di casa bread or crusty bread crusts removed
• shaved parmesan to serve
• freshly ground pepper to serve

The Instruction of ribollita tuscan bread soup

• heat oil in a large saucepan over medium heat add the onion carrot and celery cook for 4 minutes or until soft then stir in the tomato paste add remaining vegetables stock and cannellini beans cover and bring to the boil reduce heat to low simmer stirring occasionally for 1 hour
• preheat a grill on high grill the prosciutto for 5 minutes or until crisp set aside to cool break into large pieces
• tear the bread into small chunks stir bread and 1 cup 250ml of water into the soup set aside for 5 minutes ladle into serving bowls top with the prosciutto parmesan and season with pepper

Nutritions of Ribollita Tuscan Bread Soup

calories: 432 351 calories
calories: 15 grams fat
calories: 3 grams saturated fat
calories: 46 grams carbohydrates
calories: 10 grams sugar
calories: n a
calories: 22 grams protein
calories: 12 milligrams cholesterol
calories: 1900 35 milligrams sodium
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calories: nutritioninformation