BREAD SOUP ITALIAN RECIPES

RIBOLLITA (ITALIAN BREAD SOUP) RECIPE | MYRECIPES

Ribollita (Italian Bread Soup) Recipe | MyRecipes image

Provided by Domenica Marchetti

Yield 8 servings

Number Of Ingredients 19

Ingredients

3 cups (1-inch) cubed hearty Italian country bread (about 6 ounces)
Cooking spray
3 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
¼ cup chopped celery
1 tablespoon minced garlic
6 cups water, divided
6 cups (1-inch) chopped kale
6 cups chopped Savoy cabbage
4 cups chopped broccoli rabe
2 cups (1-inch) cubed peeled Yukon gold or red potato
1 cup thinly sliced carrot
1 (14.5-ounce) can whole plum tomatoes, undrained and chopped
2 (15-ounce) cans cannellini beans or other white beans, rinsed, drained, and divided
¾ teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon crushed red pepper
½ cup (2 ounces) shaved or grated Parmigiano-Reggiano cheese

Steps:

Preheat oven to 375°.
Place 3 cups bread on a baking sheet, and lightly coat with cooking spray. Bake at 375° for 15 minutes or until toasted, stirring occasionally. Remove from oven; cool.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium-high heat. Add onion and celery to pan; sauté 5 minutes. Add garlic, and sauté 1 minute. Add 5 cups water and next 6 ingredients (through tomatoes). Cover, reduce heat, and simmer 20 minutes or until greens are wilted, stirring occasionally. Mash 1 can of beans. Add mashed beans and remaining 1 cup water to pan; bring to a boil. Reduce heat, and simmer 35 minutes or until potato and carrot are tender.
Stir in bread, remaining can of beans, salt, thyme, oregano, and red pepper; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; cover and let stand 10 minutes. Ladle about 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 tablespoon cheese, and drizzle with 3/4 teaspoon oil.

Nutrition Facts : Calories 305 calories, CarbohydrateContent 45.6 g, CholesterolContent 4.4 mg, FatContent 8.7 g, FiberContent 10.7 g, ProteinContent 11.7 g, SaturatedFatContent 2.8 g, SodiumContent 693 mg

ITALIAN COUNTRY BREAD SOUP RECIPE - FOOD.COM

Italian Country Bread Soup Recipe - Food.com image

This is a great tasting soup and is really good anytime of the year but is very well suiter to winter. I always add 1/2 a can of Romano beans that I have microwaved (in their juice) long enough to make sure that they are tender. Yummm

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces focaccia bread, cut into 3/4-inch cubes (4 cups)
2 1/2 cups chopped zucchini, and or 2 1/2 cups summer squash
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
1 tablespoon olive oil
2 (14 ounce) cans chicken broth or 3 1/2 cups chicken basic soup stock
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained
finely shredded parmesan cheese (optional)

Steps:

Spread bread cubes in a single layer on an ungreased baking sheet.
Bake in a 375 degree F oven for 10 to 15 minutes or until lightly toasted.
Meanwhile, in a large saucepan cook zucchini or yellow squash, sweet pepper, and onion in hot oil for 5 minutes.
Stir in stock or broth and undrained tomatoes.
Bring to boiling; reduce heat.
Simmer, uncovered, about 5 minutes or until vegetables are just tender.
Ladle soup into bowls.
Top each serving with toasted bread cubes and, if desired, Parmesan cheese.

Nutrition Facts : Calories 59.9, FatContent 3.2, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 451.4, CarbohydrateContent 4.5, FiberContent 1.1, SugarContent 2.3, ProteinContent 3.7

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