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Category: Main Course
Ribolleta - TastyPlanner.com
Chef: Hannahbarry
Soup like vegetable stew thickened with bread. Good for using up stale bread.
Ingredients
1 medium onion, finely chopped
3 medium carrots, finely chopped
2 Medium Celery Stalks, Finely Chopped
2 cloves of garlic, minced
1/4 Cup olive oil
1 Medium Zucchini, Coarsely Chopped
3 Cups Greens (Chard, Mustard Greens, or Spinach), Shredded
1 (19oz.) Can White Beans, Drained
1 (19oz) Can Tomatoes
3 Cups Chicken (or Vegetable) Broth
1 Bunch Parsley, Chopped
2 Cups Day Old Italian Bread, Cut Into Cubes
Shaved Parmesan
Instructions
Sauté the onions, celery, garlic and carrots in olive oil until tender. Add the tomatoes, zucchini, parsley and
greens, and then add just enough broth to cover. Cover, and cook for about 1-½ hours. Add the white
beans and cook an additional 15 minutes. Season with salt and pepper to taste. Put 1/3 of the soup in a
food processor or a blender and puree until thick. Return to the soup pot and mix well. Add the bread
cubes and simmer until almost dissolved and then use a whisk to completely mix in the bread. Serve soup
at room temperature, drizzled with a little pesto mixed with olive oil, and some parmesan shavings
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