Good Bread Soup
My version of the Italian soup, ribollita.
Ingredients
- 4 big cloves garlic, sliced
- 1 onion, sliced into half-moons
- 4 oz cubed proscuitto
- 2 carrots, cut into coins
- 6 "baby" Yukon gold potatoes, halved
- 28 oz (canned) crushed tomatoes
- 1 bunch rapini, coarsely chopped
- 1 bunch lacinato kale, coarsely chopped
- 5 sprigs' worth fresh thyme
- 10 cups chicken or veggie stock
- 15.5 oz (canned) Great Northern Beans
- 1-2 tablespoons Italian seasoning
- salt
- freshly ground black pepper
- 3/4 cup loose chopped parsley
- 4 cups large cubes stale bread
- grated parmesan for serving
Instructions
- In a large stockpot, saute the garlic, onions, carrot, prosciutto, and potatoes in a little bit of olive oil until the onions start to soften. Add in the tomatoes and cook until it starts to thicken, stirring occasionally for about 5-10 minutes. Add the greens, thyme, stock, beans, and spices. Cook over medium heat until the carrots and potatoes are tender.
- Add the parsley and bread. Stir. Cook for 10 minutes or until the bread breaks down into the soup.
- Serve immediately with a sprinkle of parm but the leftovers are good too!
Notes
I used basically a whole loaf of the "Country Loaf" bread from Costco with the crusts cut off.