Tuscan Bread & Tomato Soup (Ribollita Soup

• Produce

  • 1/4 cup Basil, fresh
  • 1 Bay leaf, dried
  • 2 15.5-ounce cans Cannellini beans
  • 2 Carrots, medium
  • 2 Celery, large ribs
  • 4 Garlic cloves, large
  • 1 Onion, medium

• Canned Goods

  • 1 15-ounce can Tomato puree
  • 6 cups Vegetable or chicken stock

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 9 oz Bread, day old

Found on thekitchn.com

Ingredients

• 2 tablespoons olive oil
• 4 large garlic cloves, chopped
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 2 large celery ribs, chopped
• 1 dried bay leaf
• 2 15.5-ounce cans cannellini beans, with their liquid
• 6 cups vegetable or chicken stock
• 1 15-ounce can (1 3/4 cups) tomato pureé
• 9 ounces day-old bread, torn in pieces (about 3 cups)
• 1/4 cup fresh basil, chopped

Nutrition