Ribollita Tuscan Bread Soup
Recipe Image
When the Tuscans took this rustic Italian soup featuring a healthy dose of beans, greens and vegetables and paired it with freshly baked bread, they were on to something. This one-pot bowl of goodness spells C-O-M-F-O-R-T!

Bon Appe Product:  Traditional Ciabatta Clusters

  • 1 tbsp (15 mL) extra-virgin olive oil
  • 1 cup (250 mL) chopped onions
  • 2 cloves garlic, minced
  • 1 cup (250 mL) sliced celery
  • 1 cup (250 mL) diced carrots
  • ½ cup (125 mL) diced mini white potato (with skin)
  • 4 cups (1L) chopped collard greens, center stalks removed
  • 1 cup (250 mL) whole peeled tomatoes, drained and chopped
  • 4 to 5 cups (1L-1.2 L) vegetable broth, divided
  • 2 tbsp (30 mL) chopped fresh rosemary
  • Pinch sea salt
  • Freshly ground black pepper to taste
  • 1 can (19 oz/540 mL) no-salt-added navy or cannellini beans, rinsed
  • 12 Bon Appé Traditional Ciabatta Clusters Buns, torn
  • Extra-virgin olive oil
  • Freshly grated Parmigiano cheese

15 min
10 min
Ready in
25 min

  1. In a large pot, heat oil over medium-high heat. Add onion and garlic and cook until onions are softened, about 2 minutes.
  2. Add celery, carrots and potatoes and stir continuously until they start to soften, about 2 to 3 minutes.
  3. Stir in collard greens, peeled tomatoes, beans and half the broth; simmer for about 7 to 8 minutes.
  4. Add remaining ingredients, except bread, olive oil and grated cheese. Reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally.
  5. Ladle soup into bowls and serve hot topped with torn bread pieces, a drizzle of olive oil and sprinkle of Parmigiano cheese.
  6. (Alternatively, place bread cubes at the bottom of soup bowl and ladle soup over top.)

Delicious. So quick and easy to
Delicious. So quick and easy to make, very flavorful, great recipe!
- Charlottes
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