Vegan: Tuscan Bread Soup With Vegetables And Beans (Ribollita)

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Tuscan Bread Soup With Vegetables And Beans (Ribollita)

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 51

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 recipe Classic Italian Minestrone

(see separate recipe)

freshly made or left over

preferably cooked without the pasta

4 slices peasant-style Italian bread -- (1/2-inch-thick)

(about 4 ounces) -- lightly toasted

or grilled on one or both sides

1 large garlic clove -- halved

1/2 tablespoon extra-virgin olive oil

Coarse salt -- (optional)

Extra-virgin olive oil in a cruet -- (optional)

 

MAKES 4 SERVINGS

 

Ribollita means reboiled, which is exactly what is done to minestrone

sandwiched between layers of peasant bread in this rustic dish from

Tuscany, well known for its bread soups. Some say these soups date back to

the days when unleavened breads were used for plates. Others point out

their economical use of stale bread and leftover soup or less than visually

perfect vegetables. Most everyone agrees these soups are rib-sticking,

ribollita being perhaps the heartiest of all. The following recipe uses

toasted Tuscan garlic bread, to create a firmer, soupier ribollita. For a

more traditional version, see the variation below. If you have no leftover

minestrone and are pressed for time, substitute a full recipe of the Quick

Tuscan-Style Minestrone for the half recipe of classic minestrone,

preferably without the pasta.

 

If using freshly made minestrone, cover and keep warm over low heat until

needed. If using leftover minestrone: In a medium stockpot, bring the

minestrone to a simmer over medium-low heat, stirring occasionally. Cover

and keep warm over low heat until needed.

 

Rub a toasted side of each bread slice with the flat sides of the garlic

halves, then brush the same sides evenly with the 1/2 tablespoon

oil. Sprinkle the oiled sides with a few grains of coarse salt, if

using. Cut into quarters.

 

Arrange one-fourth of the bread along the bottom of a 2 1/4-quart

deep-sided baking dish or casserole, oiled sides up. Ladle one-fourth of

the soup over the bread. Continue layering in this fashion, ending with

the soup. Serve at once, with the additional oil passed separately, if using.

 

Cooks Tip: in a pinch, assemble the soup directly In individual soup bowls.

 

Variation: To make a really rib-sticking ribollita where most of the broth

is absorbed by the bread, as many Italians prefer, double the amount of

bread and don't toast it, thereby omitting the garlic, the 1/2 tablespoon

of olive oil, and the optional coarse salt. If you decide you'd like it a

bit soupier, simply add some heated vegetable broth.

 

PER SERVING: Calories 369, Protein 23 g, Total Fat 10g, Saturated Fat 2g,

Cholesterol 0 mg, Carbohydrate 44 g Dietary Fiber 13g, Sodium 726 mg

 

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