Tuscan Bread & Tomato Soup (ribollita)

Name: Tuscan Bread & Tomato Soup (ribollita)
Prep time: 11 min
Cook time: 11 min
Total time: 11 min
Yield: 4
Cuisine: Global
Ingredients: 255 grams day old bread, torn in pieces, about 3 cups; 2 cans cannellini beans with liquid; 2 carrots, peeled and chopped; 2 ribs celery ribs, chopped; 1 liters chicken stock (or vegetable stock, for a vegan adaptation); 1 dried bay leaf; 59 milliliters fresh basil, chopped; 283 grams frozen spinach; 4 larges garlic cloves, chopped; 2 Tbsps olive oil; 1 medium onion, chopped; 414 milliliters 15-oz can tomato pureé

Tuscan Bread & Tomato Soup (ribollita) might be just the main course you are searching for. This dairy free and vegetarian recipe serves 4. One serving contains 710 calories, 37g of protein, and 15g of fat. It will be a hit at your Autumn event. 15 people found this recipe to be scrumptious and satisfying. Head to the store and pick up olive oil, onion, chicken stock, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.