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Ribollita (Tuscan Vegetable and Bread Soup)

Serves: 2¼+ quarts

Ingredients

  • 4 oz. green beans, cleaned and cut into 1 inch pieces
  • 2 tomatoes, peeled, seeded and diced
  • ¾ tsp. chopped fresh thyme
  • 1 tsp. chopped fresh basil
  • ½ tsp. dried oregano
  • 1 bay leaf
  • 4 oz. raw ditalini pasta
  • 1½ qts. prepared Hearty Foundations™ Vegan GF FlavorMatch® Gluten-Free Chicken Flavor Base No Added MSG
  • 1 cup cooked white beans
  • 1 Tbsp. Parmesan cheese
  • 1 loaf ciabatta bread
  • 1 cup shredded cabbage
  • 1 small zucchini, small diced
  • 2 carrots, peeled and sliced
  • 1 medium onion, small diced
  • 2 tsp. chopped garlic, divided
  • 2 Tbsp. olive oil, separated

Instructions

  1. 1 Sauté 1 tsp. of chopped garlic and the vegetables in 1 Tbsp. of olive oil.
  2. 2 Add the herbs, bay leaf, pasta and prepared No Added MSG FlavorMatch® Vegetarian Chicken Flavored Base.
  3. 3 Simmer until the pasta is nearly tender.
  4. 4 Add the cooked beans and return to a simmer.
  5. 5 Finish with parmesan cheese.
  6. 6 Remove the crust from the ciabatta bread.
  7. 7 Combine the remaining garlic and oil.
  8. 8 Rub the ciabatta bread with the mixture and toast.
  9. 9 Cut into one inch squares.
  10. 10 Stir into soup until completely absorbed.
  11. 11 Place the soup in oven proof bowls.
  12. 12 Heat until bubbling.
  13. 13 Serve immediately.
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