SchoolFamily Recipes Seasonal Fall Ribollita al Pomodoro Soup

Ribollita al Pomodoro Soup

Looking for a way to use up leftover crusty bread? Throw it in this hearty soup with vegetables, beans and seasonings, and you’ve got major comfort food. Ribollita refers to a thick Tuscan soup, and pappa al’pomodoro is a sweet tomato-based soup.


Ribollita al Pomodoro Soup
3.7/5 rating (3 votes)

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Categories:

Soups and Stews (Vegetarian) Crock-Pot Spring Pasta and Rice Dinners (Vegetarian) Fall Winter Soups and Stews Vegetarian Dinners Make Ahead Recipes

Ingredients

  • day-old French bread
  • 1 can cannellini beans, with liquid
  • Parmesan cheese
  • 2 leeks, chopped
  • 2-3 stalks celery, chopped
  • 1-2 carrots, chopped
  • 1 can diced tomatoes (or fresh if available)
  • 1 large Granny Smith apple, unpeeled, cored, and cubed
  • 1 minced garlic clove
  • kosher salt
  • curry powder
  • 2 bay leaves
  • red pepper flakes or cayenne, to taste
  • almond milk (add enough for desired consistency of soup)
  • 1 can vegetable broth
  • olive oil and butter, for sautéing the garlic

Directions

  1. Melt the butter with the olive oil and sauté the garlic, celery and leeks until soft and fragrant, about 5 minutes over medium heat. You don’t need onion with all that flavor from the garlic and leeks.
  2. Add the carrots, tomatoes and bay leaves and stir to combine well for a few minutes.
  3. Add the veggie broth, apple and other seasonings. Cover and simmer for at least 20 minutes.
  4. Add the cannellini beans and bread and continue simmering, stirring occasionally, for another 5-10 minutes.
  5. Add the almond milk to taste at the end, when the soup is on low, but don't let it boil. If the soup looks too thick, add a bit more almond milk or water, but remember it’ll thicken more as it cools.
  6. Test to make sure the carrots are cooked through. Season to taste and serve with freshly grated Parmesan cheese.

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