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Good Bread Soup

My version of the Italian soup, ribollita.
Prep Time 8 mins
Cook Time 45 mins
Course Lunch, Main Course, Soup
Cuisine American, Italian


  • 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


  • 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!


I used basically a whole loaf of the "Country Loaf" bread from Costco with the crusts cut off. 
Keyword kale, soup, weeknight meals