Italian Country Bread Soup Recipes

EASY AND COMFORTING RIBOLLITA (TUSCAN BREAD SOUP)

Steps:

• In a large saucepan, gently fry the onion, carrot, celery, bay, rosemary, and a pinch of sea salt in 2 tbsp oil over a medium heat for 10 minutes.
• Add the garlic, potatoes, leek, and remaining oil, and continue to cook for another 10 minutes, stirring occasionally.
• Add the tomato purée mixed with water, and the cabbage, kale, and chard, and stir well.
• Tip the entire contents of 1 can of beans into a blender or food processor, plus the aquafaba from the other can, and 1.5 litres (6 cups) broth. (Set the drained beans aside for now.)
• Blend for a few seconds, until you have a smooth bean broth (broda dei fagioli). Stir half of this into the pan.
• Bring the soup to the boil, then reduce the heat, and simmer for around 2 hours, occasionally stirring in more bean broth until it's used up.
• When the vegetables are cooked, and the soup is creamy, stir in the rest of the beans, plus the bread.
• Cover, and set aside to rest for around 30 minutes, before serving into bowls, and seasoning with a few grinds of black pepper and a drizzle of extra virgin olive oil.
• Store any leftovers in an airtight container in the 'fridge for up to a week.

ITALIAN COUNTRY SOUP

Steps:

• In large pot, heat oil then butter over medium heat. Add onion, thyme, Italian seasoning and bay leaf. Meanwhile, while onion is cooking, in small skillet, brown crumbled Italian sausage and set aside.Cook until onion is translucent, then add garlic and cook until fragrant, add white wine and cook until liquid is nearly gone. Add browned sausage to onion mixture and cook for a few minutes to blend.
• Add broth, tomatoes and frozen spinach. Bring to slow boil, then reduce heat and simmer for about 10 minutes, stirring occasionally to break up spinach. Rinse and drain canned beans and add to pot. Add parsley, salt, pepper and pasta. Cook until pasta is tender, about 10 minutes.
• Adjust seasoning as needed, ladle into soup bowls and garnish with cheese.
• You can add a little more broth or water to adjust "soupiness" to your liking - I like mine more chunky!

ITALIAN COUNTRY BREAD SOUP

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.