Gluten-Free Ribollita 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 and beans, as well as slightly stale Bread SRSLY Classic Gluten-Free Sourdough to help thicken the dish. 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

 

Gluten-Free, Vegetarian/Vegan Option

Serves: 6 

 

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)

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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