Ribolitta

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 176.5
  • Total Fat: 4.1 g
  • Cholesterol: 2.1 mg
  • Sodium: 1,236.2 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 6.5 g
  • Protein: 7.9 g

View full nutritional breakdown of Ribolitta calories by ingredient
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Introduction

A thick Florentine Soup made with bread. Garnish with finely chopped onion, a drizzle of good olive oil, and some parmesan cheese. This can be made several days in advance and then add the bread and garnish when ready to serve. A thick Florentine Soup made with bread. Garnish with finely chopped onion, a drizzle of good olive oil, and some parmesan cheese. This can be made several days in advance and then add the bread and garnish when ready to serve.
Number of Servings: 10

Ingredients

    2 Tbs EVOO, plus some for dizzling at the table
    4 large cloves of garlic, chopped
    1 medium onion chopped
    2 carrots, peeled and diced
    2 ribs of celery, chopped
    1 fres or dried bay leaf
    Coarse salt and freshly ground pepper to taste
    2 cans small white beans like Goya brand
    6 cups of vegetable or chicken stock
    2 cups tomato sauce
    3 cups stale chewy italian bread, crust removed and bread torn into pieces, about half a loaf.
    1 small onion for garnish
    grated Parmigiano-Riggiano for garnish.

Directions

Heat a deep, heavy bottomed pot over moderate heat. Add oil, galic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and saute until they begin to soften, about 5 to 7 minutes. Add beans, stock, and tomato sauce. Bring soup to a boil over medium high heat. stir in torn bread. Stir soup and incorporate bread as it breaks down. When soup is thick and bread is distributed envenly, adjust seasoning and serve the soup in shallow bowls. Some ribolittas are so thick the spoon can stand upright. This is a subjective technique. Make yours as thick or thin,as you like with the addition of either more bread or more stock.

Top shallow bowlfuls of soup with thinly slice or finely chopped raw onion, a drizzle of good extra virgin olive oil and a generous sprinkling of grated Parmigino-Reggiano.

Number of Servings: 10

Recipe submitted by SparkPeople user CHEFSOPHIE.

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