Ribollita or Tuscan bread soup is an aromatic comfort food which is quite filling enough to be a meal in itself. This hearty soup is perfect for chilly days. Here we used dried cannellini beans, but feel free to use canned ones to reduce the cooking time.
100ml extra virgin olive oil, plus extra
1 onion, finely chopped
2 celery stalks, finely chopped
1 carrot, finely chopped
150g pancetta, chopped
6 garlic cloves, finely chopped
8 cups chicken stock
2 400g cans chopped tomatoes
250g dried cannellini beans, soaked in cold water overnight and drained
2 bay leaves
2 parsley stalks, bruised
Salt and ground pepper to taste
1 loaf day-old ciabatta, roughly torn
Finely grated Parmesan, for serving
Chili flakes, for serving
Lemon zest, for serving
Heat the oil in a large saucepan over medium heat. SautÃ© the garlic and onions for 2-3 minutes or until it is fragrant and the onions are translucent. Add the carrots, celery and pancetta. Cook it for 15 minutes or until the vegetables are tender.
Place the tomatoes, stock, cannellini beans, bay leaves and parsley in the saucepan. Set the heat to high and bring it to a boil. Reduce the heat to low and let it simmer for thirty minutes or until the beans are tender. Remove the parsley stalks and discard. Season it with salt and pepper to taste.
Divide the bread into 8 parts and place them in individual bowls. Ladle hot soup into the bowls and drizzle them with olive oil. Top with grated Parmesan, chili flakes and lemon zest before serving. Serve immediately.
Photo Courtesy Of: tuscanycious