Ribollita (Tuscan Vegetable and Bread Soup)

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Ribollita (Tuscan Vegetable and Bread Soup)

While in Tuscany I took a cooking class, and we made Ribollita. The translation for Ribollita is "reboiled." The chef told us that this is a perfect example of how Tuscan cuisine is famous for giving new life to leftovers. This is the third day of re-purposing the Crock Pot Northern Beans recipe.

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Servings: 2

Ingredients

  • 3 cup(s) Easy Minestrone Soup
  • 2 cup(s) loaf baguette, cubed
  • olive oil

Instructions

1. Cut baguette into 1-inch cubes and place into a bowl.
2. Drizzle cubes with olive oil and transfer to a baking sheet.
3. Heat at 375 degrees until cubes are golden brown and crispy. Cover bottom of a soup bowl with cubes.
4. Warm Easy Minestrone Soup and poor over cubes. The baguette should absorb all the liquid. Add more baguette if needed.

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