Italian Bread Soup...Ribollita



Author Notes: This is an Italian peasant soup traditionally made with only vegetables and stale bread. I added ground turkey but it certainly isn't necessary....I've heard that if a wooden spoon can stand straight up in the pot, the soup is done. It gets better after a day or two so if you're not serving the masses you'll have plenty of leftoversinpatskitchen

Makes: about 7 quarts and serves a crowd

Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground turkey (optional)
  • 1 large onion, coarsely chopped
  • 2 carrots cut in thirds
  • 2 celery stalks, roughly chopped
  • 1 cup parsley
  • 6 to 8 garlic cloves
  • 2 strips bacon, cut in thirds
  • 1 14.5 ounce can tomatoes
  • 1 12 ounce can tomato juice
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon crushed fennel seeds
  • 5 cups chicken broth
  • 5 cups water
  • 1 14 to 15 ounce can chick peas, rinsed and drained
  • 2 14 to 15 ounce can cannellini beans, rinsed and drained
  • 5 cups chopped cabbage
  • 4 cups chopped fresh spinach
  • 1 cup small, dry pasta
  • 4 slices stale white bread, crusts removed
  • additional salt and pepper to taste

Directions

  1. In at least an 8 quart soup pot, brown the ground turkey in the olive oil if using. Remove from the pot and set aside.
  2. Place the onion, carrot, celery, garlic, parsley and bacon in the bowl of a food processor and pulse until the mixture is a little finer than a dice.
  3. Place the mixture in the soup pot and saute until the mixture softens a bit. ( If you aren't using ground turkey, add the 2 tablespoons of olive oil here for the saute )
  4. Add the turkey, salt, black pepper, red pepper, fennel seed, oregano and basil to the pot. Stir and add the tomatoes and tomato juice.
  5. Add the broth and water, bring the mixture up to a boil and then simmer for about 10 minutes.
  6. Add the cabbage, chick peas and cannellini beans and simmer another 10 minutes.
  7. Add the pasta and simmer for about 15 minutes.
  8. Tear the bread in pieces and add along with the spinach leaves. Simmer until the spinach wilts. Re-season with salt and pepper if needed.

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Reviews (10) Questions (0)

10 Comments

boulangere September 18, 2015
Oh yes.
 
Author Comment
inpatskitchen September 18, 2015
Thanks so much Cynthia!
 
boulangere September 18, 2015
Pat, have you read any of Marlena de Blasi's books? If not, you would likely love them. Her cooking is right up your, and my, alley. And, oh my, can she tell a story.
 
Author Comment
inpatskitchen September 19, 2015
I haven't Cynthia ,but after doing a quick search, I think I might just have to. <br />
 
lapadia March 5, 2013
Beautiful soup!
 
Author Comment
inpatskitchen March 5, 2013
Thanks lapadia! We eat for a week on this one!
 
wssmom May 15, 2011
With a week of unsettled weather coming up, this sounds like just the thing! Thanks!
 
Author Comment
inpatskitchen May 15, 2011
Thanks wssmom! After a few days in the high 70s...it's cold and rainy here this week..comfort food for us!
 
boulangere May 14, 2011
Ahhh. One of my favorite soups.
 
Author Comment
inpatskitchen May 15, 2011
I know...can't go wrong with this one!