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