Peasant Bread Soup

Peasant Bread Soup, also known as ‘Ribollita’, is a traditional Italian dish that originated in Tuscany. It was originally made by reheating leftover bread and vegetables to create a hearty and flavorful soup.

This is vegan recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Peasant Bread Soup

Cooking Method: Simmering, Toasting Cuisine: European, International Courses: Comfort Food, Lunch, Soup Recipe Keys: Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 slice Stale bread
• 2 tablespoon Olive oil
• 1 medium Onion
• 1 medium Carrot
• 1 medium Celery stalk
• 2 clove Garlic cloves
• 4 cup Vegetable broth
• 1 medium Tomato
• 1 teaspoon Dried herbs (such as thyme, oregano)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Preheat the oven to 350°F (175°C). Toast the stale bread slices until crispy, about 10 minutes.
2. In a large pot, heat olive oil over medium heat. Add chopped onion, carrot, celery, and minced garlic. Sauté until vegetables are tender.
3. Add vegetable broth, diced tomato, dried herbs, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Tear the toasted bread into bite-sized pieces and add them to the soup. Let it rest for 5 minutes to allow the bread to soak up the flavors.
5. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 45g15%

Sugars 5g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.