TUSCAN BREAD SOUP - AUTHENTIC RIBOLLITA RECIPE
When it's time for dinner, my Tuscan Bread soup will make an excellent addition to your dinner table. Your family will love the flavors of this traditional Italian soup.
Provided by Chef Dennis Littley
Categories Soup
Time 1h30m
Number Of Ingredients 17
Steps:
- in a 4 qt stockpot over medium-high heat add the olive oil, onion, carrot, celery, and potatoes. Cook the vegetables for 4-5 minutes.
- Add in the zucchini and garlic, continue to saute for 1-2 minutes.
- Add in the vegetable stock, crushed tomatoes and cannellini beans. Bring to a boil.
- Add in the chopped savoy cabbage, chard and farro. Bring back to a boil, then add in bread cubes. and reduce the heat to simmer.
- After the soup has cooked for about 45 minutes, add in romano cheese and reseason as needed with sea salt and black pepper.
Nutrition Facts : Calories 410 kcal, Carbohydrate 68 g, Protein 16 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 1590 mg, Fiber 10 g, Sugar 10 g, ServingSize 1 serving
TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO
Provided by Anne Burrell
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
- Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
- Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.
Nutrition Facts : Calories 314 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 731 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams
TUSCAN TOMATO SOUP (PAPPA AL POMODORO)
Known in Tuscany and all over Italy as Pappa al pomodoro, this thick soup is made with tomatoes, Parmesan, and day-old bread. You can use this soup as base for a more gourmet dish, adding grilled fish or prawns on top.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons olive oil in a large saucepan over medium heat; add chopped onion, chopped carrot, and chopped celery. Cook until softened, stirring often, about 15 minutes. Stir in tomato passata and milk. Season with salt, cover and simmer tomato sauce until flavors are well combined, 20 minutes.
- Combine whole onion, whole carrot, and whole celery stalk in a stockpot; cover with water and bring to a boil. Simmer for 15 minutes. Strain vegetables and keep stock warm.
- Stir 1 1/2 cups stock into tomato sauce. Add stale bread; stir and set aside for 15 to 20 minutes to allow the bread to soften.
- Combine tomato-bread mixture, 1 1/4 cups grated Parmesan cheese, and 1 teaspoon of olive oil in a blender; blend until mixture has consistency of a mousse.
- Ladle soup into bowls and serve with shaved Parmesan cheese and drizzled with remaining olive oil. Garnish with basil leaves.
Nutrition Facts : Calories 561.3 calories, Carbohydrate 65.7 g, Cholesterol 24.8 mg, Fat 24.8 g, Fiber 8.8 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 1225.7 mg, Sugar 6.4 g
TUSCAN BREAD SOUP
Shave or grate some Parmesan cheese over the top of each serving of soup if you like. During cooking, the bread pieces become soft like dumplings and release starch, which helps thicken the soup.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Spread bread in a single layer on a rimmed baking sheet. Bake until pieces are dry, about 15 minutes. Remove from oven, and set aside.
- In a large pot over medium-high heat, heat oil. Add onion, carrots, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in tomato paste; cook, stirring, 1 minute.
- Add cabbage, broth, 2 cups water, and toasted bread. Simmer over medium heat until soup is thickened, 15 to 20 minutes. Season with salt and pepper, and stir in parsley.
Nutrition Facts : Calories 286 g, Fat 8 g, Fiber 10 g, Protein 9 g
TUSCAN BREAD SOUP: PAPPA AL POMODORO
Steps:
- In a medium pot over medium-high heat, add olive oil and crushed garlic. When the garlic flavors infuse oil, add the crushed peppers being careful not to burn them. Add the whole can of tomatoes into the pot, then using a wooden spatula cut the tomatoes into chunks. Add salt and ground black pepper, to taste. (Remember, bread chunks will be added to this so make it a bit saltier then you would like it to be.) Add water and stir. With your hands, pull the bread into bite-sized chunks, then add them to the pot. "Toss" (do not stir) bread chunks in to the soup. Add basil leaves, lightly toss, serve.
TUSCAN WHITE BEAN AND BREAD SOUP (RIBOLLITA)
Taken from The Best International Recipe, posted for safekeeping. Do not use sliced sandwich bread in place of the crusty bread. If necessary, substitute chard for the kale.
Provided by cellogirl2
Categories Chard
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Adjust an oven rack to the middle position and heat the oven to 300 degrees.
- Spread the bread cubes out over a rimmed baking sheet and bake until dried but not browned, about 30 minutes; set aside.
- Process half the beans and 1/4 cup sof the water in a food processor until mostly smooth, about 12 pulses, stopping to scrape down the sides of the bowl as needed; set aside.
- Heat oil in a large Dutch oven over medium heat until shimmering.
- Add carrots, onion, kale stems, and 1/2 teaspoons salt and cook until vegetables are softened, 8 to 10 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes and cook until softened, about 2 minutes.
- Stir in pureed beans, remaining whole beans, remaining water, kale leaves, potato, and bay leaves and bring to a simmer.
- Reduce heat to low, partially cover, and simmer until potato is tender, about 40 minutes.
- Stir in rosemary sprig and 2 cups of dried bread cubes into the soup, cover, and let stand off the heat until the bread is soggy and falling apart, 15 to 20 minutes.
- Discard rosemary sprig and bay leaves and stir to break up bread pieces and thicken the soup.
- Season to taste with salt and pepper.
- Divide remaining bread cubes among individual bowls and ladle thickened soup over the top.
- Drizzle olive oil over top of each portion and serve, passing out the Parmesan cheese separately.
Nutrition Facts : Calories 319.7, Fat 9.8, SaturatedFat 1.4, Sodium 255.6, Carbohydrate 47.9, Fiber 10.5, Sugar 6.1, Protein 13.4
TUSCAN BREAD AND TOMATO SOUP
Although some bread soups are very simple mixtures of bread and broth, the ones I love most are packed with produce. And while the traditional versions of the Mediterranean soups are made with white bread, there's no reason not to use whole-grain breads in these recipes. I don't recommend sourdough, however, because the flavor is too strong. Called pappa al pomodoro, this humble mixture of bread, tomatoes, garlic and basil has a luxurious flavor. Although the soup is traditionally made with unsalted Tuscan bread, it works beautifully with any country bread.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of the oil in a large, heavy soup pot over medium-low heat. Add the onion, and cook, stirring, until tender, about five minutes. Meanwhile, pulse the tomatoes in a food processor fitted with the steel blade until coarsely blended.
- Add the garlic to the pot. Cook, stirring, for about a minute until fragrant. Add the tomatoes, tomato paste, sugar, red chili flakes, and salt and pepper. Cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes.
- Stir the bread cubes into the tomatoes. Add the water, half the basil and salt to taste. Increase the heat, and simmer, stirring and mashing the bread, for about 10 minutes until the soup is thick, like pap. Stir in the remaining basil, and taste and adjust the seasonings. Serve hot, warm or room temperature with the remaining olive oil drizzled over each serving.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 687 milligrams, Sugar 7 grams, TransFat 0 grams
TUSCAN BREAD SOUP
Provided by Robert Farrar Capon
Categories dinner, soups and stews, appetizer, main course
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Toast the bread lightly on both sides. Cut each slice into 4 pieces and set aside.
- Put the water in a stockpot, add the kale, carrots, celery and onion and bring to a boil. Reduce the heat and simmer for 20 minutes. Add the garlic, potatoes and beans (with liquid) and simmer for 20 minutes more. Season to taste with salt and black pepper.
- Preheat the oven to 350 degrees. Ladle a third of the soup, about 4 cups, into a 5-quart ovenproof casserole. Cover the soup with half of the toast squares in a single layer and drizzle with half of the olive oil. Ladle in half of the remaining soup and add the rest of the toast squares, drizzling them with the remaining olive oil. Add the rest of the soup, pressing down the toast squares to be sure they have been moistened.
- Cover the casserole and bake for 50 minutes. Serve with grated Parmesan cheese.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 788 milligrams, Sugar 4 grams, TransFat 0 grams
VEGAN TUSCAN BREAD SOUP
A hearty vegetarian or vegan soup that goes great for a hot summer night, but filling enough for a cold winter night. Drizzle with olive oil. Garnish with Parmesan cheese, if you are not keeping the soup vegan.
Provided by MENMYTEDDY13
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large pot over medium heat. Add spinach, onion, and celery. Cover and cook, stirring a few times, until softened, 5 to 10 minutes. Add broth, dark red kidney beans, cannellini beans, diced tomatoes, tomato paste, garlic powder, parsley, oregano, red pepper flakes, salt, and black pepper. Heat to a boil, about 30 minutes. Boil for 1 to 2 minutes.
- Place a slice of bread in the bottom of a bowl. Ladle soup on top. Repeat with remaining bread.
Nutrition Facts : Calories 398.7 calories, Carbohydrate 68.5 g, Fat 6.3 g, Fiber 17.5 g, Protein 18.7 g, SaturatedFat 0.8 g, Sodium 1667.3 mg, Sugar 13.1 g
More about "tuscan bread soup recipes"
WHAT IS BREAD SOUP? LEARN THE TRADITIONAL TUSCAN …
From tasteofhome.com
Estimated Reading Time 3 mins
SLOW COOKER TUSCAN BREAD SOUP RECIPE - MY EDIBLE …
From myediblefood.com
TUSCAN TOMATO BREAD SOUP RECIPE (PAPPA AL …
From littlespicejar.com
RIBOLLITA (TUSCAN WINTER SOUP) RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 MOST POPULAR TUSCAN SOUPS - TASTEATLAS
From tasteatlas.com
TUSCAN BREAD SOUP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
TUSCAN BREAD - RECIPES - DELISH.COM
From delish.com
TUSCAN TOMATO BREAD SOUP - COOKING FOR KEEPS
From cookingforkeeps.com
HOW TO MAKE CLASSIC ITALIAN BREAD SOUP (PANCOTTO)
From food52.com
ITALIAN BREAD SOUP RECIPE (PAPPA AL POMODORO)
From veggiesociety.com
RECIPE TUSCAN BREAD SOUP - SILVER HILLS BAKERY
From silverhillsbakery.ca
TUSCAN BREAD SOUP RECIPE - BEN BARKER | FOOD & WINE
From foodandwine.com
Servings 6
- Preheat the oven to 325°. Spread the bread on a baking sheet and toast for about 10 minutes, until golden. Drizzle with 1 tablespoon of the olive oil and toss to coat.
- Heat the remaining 2 tablespoons olive oil in a large nonreactive saucepan. Add the onion and garlic and cook over moderate heat, stirring, until golden, about 8 minutes. Add half of the tomatoes, the white wine and a large pinch of crushed red pepper and simmer until the liquid is reduced by half, about 15 minutes.
- Add the chicken stock and bay leaves to the pan and bring to a boil over moderately high heat. Lower the heat and simmer for 15 minutes. Strain the broth into another saucepan, pressing down on the tomatoes. Season with salt and black pepper and keep warm.
- In a large skillet, bring 6 cups of water and the white vinegar to a simmer. Crack the eggs into the water and poach until just set, about 3 minutes. Using a slotted spoon, transfer to a shallow bowl of ice water to cool. Place on baking sheets lined with paper towels.
TUSCAN BREAD SOUP (ITALIAN) RECIPE - RECIPELAND.COM
From recipeland.com
TUSCAN BREAD SOUP WITH BASIL OIL - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
TUSCAN BREAD AND BEAN SOUP | VINTAGE MIXER
From thevintagemixer.com
TUSCAN TOMATO & BREAD SOUP | ALLRECIPES.COOKING
From allrecipes.cooking
RIBOLLITA - EASY AND COMFORTING ITALIAN BREAD SOUP RECIPE | YUMSOME
From yumsome.com
PLANT-BASED TUSCAN BREAD SOUP (SIMPLE & BUDGET FRIENDLY)
From silverhillsbakery.ca
TUSCAN BREAD SOUP - COBS BREAD USA
From cobsbread.com
TUSCAN BREAD AND TOMATO SOUP RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
TUSCAN BREAD SOUP - ZOUP! GOOD, REALLY GOOD
From zoupbroth.com
TUSCAN BREAD SOUP (PAPPA AL POMDORO) RECIPE ~ BARLEY & SAGE
From barleyandsage.com
TUSCAN SOUP WITH BREAD, BEANS AND GREENS (RIBOLLITA)
From 177milkstreet.com
TUSCAN VEGETABLE AND BREAD SOUP | FOODLAND ONTARIO
From ontario.ca
PANCOTTO: THE EASIEST WAY TO USE STALE BREAD - LA ... - LA CUCINA …
From lacucinaitaliana.com
TUSCAN BAKED BREAD SOUP - DINNER WITH JULIE
From dinnerwithjulie.com
TUSCAN PAPPA AL POMODORO (ITALIAN BREAD SOUP) | GIADZY
From giadzy.com
{RIBOLLITA} RUSTIC TUSCAN BREAD AND VEGETABLE SOUP RECIPE
From saltandwind.com
AUTHENTIC TUSCAN RIBOLLITA- VEGETABLE BREAD SOUP - CUCINABYELENA
From cucinabyelena.com
"RIBOLLITA" TUSCAN BREAD AND VEGETABLE SOUP - COOKING MY DREAMS
From cookingmydreams.com
AUTUMN TUSCAN BREAD SOUP RECIPE | WISCONSIN CHEESE
From wisconsincheese.com
15 RUSTIC TUSCAN BREAD RECIPE - SELECTED RECIPES
From selectedrecipe.com
TUSCAN BREAD SOUP - COBS BREAD
From cobsbread.com
TUSCAN RIBOLLITA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
TUSCAN BREAD SOUP RECIPE | GOOD FOOD
From goodfood.com.au
TUSCAN BREAD SOUP - COBS BREAD | RECIPE | BREAD SOUP, SOUP …
From pinterest.ca
TUSCANY'S BEST SOUPS - GREAT ITALIAN CHEFS
From greatitalianchefs.com
OLD-STYLE CABBAGE AND POTATO SOUP - THE ITALIAN RECIPES
From theitalianrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love