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February 4th is National Homemade Soup Day and for those of us that observe, this rustic Italian soup might be the perfect pick!
Ribollita is a hearty Tuscan soup that’s made to resuscitate stale crusty bread. Toast slices (with garlic butter, olive oil and/or cheese, if you like) or leave untoasted, whole or torn into pieces on top of the soup like a crouton, or nestled into the bottom of the bowl with the soup ladled overtop.
Serves 4-6
Drizzle some oil into a medium pot or Dutch oven set over medium-high heat and cook onion, carrot and/or celery and sausage, squeezed out of its casing, until onions are soft and meat is no longer pink.
Add stock, tomatoes and beans and bring to a simmer; cook for about 10 minutes, until soup thickens slightly. Add in spinach or kale and stir for a minute or two, until it wilts and tenderizes.
Place a slice or a few torn pieces of toasted bread in each bowl, and ladle soup overtop. Serve topped with parmesan cheese.
READ MORE: The Perfect Bruschetta Recipe Originally published February 3, 2022.
READ MORE: The Perfect Bruschetta Recipe
Originally published February 3, 2022.
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