Ribollita Recipe

1

Preheat the oven to 350°F. Spread the bread pieces on a baking sheet and bake for 10-15 minutes, or until dry and slightly golden

View More

Arrow

2

In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrots, salt, pepper, dried thyme, and crushed red pepper.

View More

Arrow

3

Add the cannellini beans and Parmesan rind, if using. Simmer for about 20 minutes.

View More

Arrow

4

Stir in half of the toasted bread pieces. Let the soup simmer for another 5 to 10 minutes, or until the bread has absorbed some of the soup and thickened it.

View More

Arrow

Full recipe & nutritional info on bakedbree.com