Gluten-Free Ribollita (Tuscan Bread Soup)

 

Bowl of gluten-free ribollita soup with a slice of bread srsly gluten-free sourdoughRibollita is a famous Tuscan soup that is packed with vegetables, beans, and slightly stale bread to help thicken the dish. In this recipe we're using Bread SRSLY's Classic Gluten-Free Sourdough which adds flavorful tang and nuttiness to this soup. Unlike other breads, this gluten-free sourdough holds its shape under moisture and it's sour flavor profile perfectly pairs with this Italian base.
Adding a parmesan rind to the cooking process is the secret weapon to getting a touch of umami flavor in each bite, but if you’re a plant-based eater, try adding 1 tbsp of nutritional yeast instead!

 

Recipe created by Micah Siva // @noshwithmicah

This Tuscan Ribollita is gluten-free and vegetarian with an easy vegan swap of ingredients, creating a dish that is accessible for every member of your party to enjoy.

Gluten-Free, Vegetarian/Vegan Option

Serves: 6 

NUTRITIONAL INFORMATION

Per serving: 

Calories: 279.2 kcal
Fat: 1.0 g
Protein: 5.4 g
Carbs: 40.8 g
Fiber: 5.28 g


INGREDIENTS

  • 1 ½  cup Bread SRSLY Classic Gluten-Free Sourdough, cut into ½ inch cubes
  • 4 tbsp olive oil, divided 
  • 1 medium yellow onion, chopped
  • 2 medium carrots, chopped
  • 1 celery stalks, chopped
  • 8 cloves garlic, chopped 
  • 1 medium potato, cut into ½ inch cubes
  • 1 small wedge parmesan rind (optional) (swap for vegan cheese or ignore for vegan option)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Pinch red pepper flakes
  • 5 cups vegetable broth
  • 28oz can chopped tomatoes
  • 14oz can cannellini beans, drained and rinsed
  • 1 bunch Tuscan kale, chopped
  • Sea salt and pepper, to taste

  

DIRECTIONS

  1. Preheat the oven to 350F. Add bread to a large baking tray and drizzle with 2 tbsp olive oil. Bake for 5-10 minutes, or until golden.
  2. Heat remaining olive oil in a pot over medium heat.
  3. Add onion, carrots, celery, and garlic, cooking for 8-10 minutes, or until softened.
  4. Add the potato, parmesan rind, thyme, bay leaf, red pepper flakes, broth and chopped tomatoes.
  5. Bring to a boil, reduce to simmer, and cook for 30-45 minutes, or until the potatoes are tender.
  6. Add the beans, 1 cup of the toasted bread cubes, and kale.
  7. Cook for an additional 5-10 minutes, or until the soup has thickened. Remove the parmesan rind, thyme, and bay leaf.
  8. Serve with remaining ½ cup bread, a drizzle of olive oil, and fresh parmesan (optional). Enjoy!

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