Italian Bread Soup
Prep time: 
Total time: 
Serves: large soup pot enough for crowd or leftovers
 
A one pot Italian soup to crave! This is rustic & absolutely delicious! Packed full of flavor, and why should the bread have to be served on the side? it stars in this take on Italian Bread Soup, or Ribolita. There wont be a drop left!
What to get:
  • 1- 28 oz can San Marzano tomatoes, whole, reserve juice
  • 4 oz canned tomato paste
  • 1- 16 oz can cannellini beans, reserve juice
  • 4 strips thick bacon, chopped
  • 2 cups sweet white onion, chopped
  • 2 cups carrot, peeled & chopped finely
  • 1.25 cups zuchinni, chopped
  • 6 cloves garlic, chopped
  • 2- 32 oz cartons chicken stock, low sodium
  • 5 cups, stale sourdough bread, no crusts, cubed. (may need to slightly toast if not stale)
  • ¼ cup dry white wine (I use Chardonnay)
  • ½ cup fresh basil, chopped
  • ¼ tsp crushed red pepper flakes
  • 1 tsp coarsely ground black pepper
  • 3 T extra virgin olive oil
  • kosher salt to taste
Garnish:
  • hard wedge of parmesan cheese (for shredding on top of soup)
  • sliced basil
What to do:
  1. In large dutch oven or soup pot, heat oil & cook chopped bacon until crisp, draining on paper towels, but reserving all grease in pan.
  2. To pot with grease, add chopped onion, pinch of salt, and sauté until tender (~5 min)
  3. Add chopped carrot and ¼ cup white wine, sauté (~5 min).
  4. Then add chopped zucchini & garlic, and continue to sauté adding black & red pepper until tender, stirring frequently (~10 min).
  5. Remove tomatoes from can, reserving juice & chop them roughly.
  6. Add chopped tomatoes & their juice to soup pot, simmer on medium-low.
  7. While simmering, open and drain can of beans, reserving fluid.
  8. In food processor puree half of the can of beans into a paste and add into soup, adding other half of whole beans & the remaining fluid.
  9. Stir to combine, add chopped basil, 5 cups of the chicken stock, bringing all to a low boil, then reducing heat to low, and simmering (~30 min, but this can simmer longer).
  10. Cube stale, sourdough loaf/baguette to ~2.5" cubes, removing most of crusts (If not stale, toast in oven with a little olive oil for several minutes to dry-out more).
  11. About 10 minutes before serving add cubed bread and crisped bacon, let simmer on low ~10 min.
  12. Add additional stock as needed if soup is too thick after adding the bread.
  13. Let simmer & check for salt & pepper levels, add more to taste.
  14. Serve warm with freshly shredded parmesan cheese & basil on top.
Notes:
This is a great one pot meal, and you can customize the seasoning levels to your taste. Stale bread works the best and if it's not totally stale to touch, you can quickly dry it out in oven for several minutes.
Add more basil to your taste
This one is great with freshly grated parmesan cheese and will thicken when stored in the refrigerator, just add stock when reheating as needed.
Serving size: a bowl
Recipe by the dinnervine at http://www.dinnervine.com/2012/12/italian-bread-soup/