Ribollita Toscana aka Zuppa di Ribollita is tasty hearty, comforting Tuscan soup, loaded with vegetables and beans. Roasted stale bread on the top thickens the soup and makes it irresistible!
Combine 2 Tbsp olive oil, onion, carrot, parsley and garlic and sautee for 5 – 7 minutes.
Add leek,potatoes, white beans, chickpeas. Sugo, parmesan rind, salt, broth, bay leaf and small rosemary branch. Bring to boil gently on low heat. Leave it to boil for 20 minutes.
Preheat the oven to 220 C / 428 F.
Slice four slices of stale bread and place them on the top of your soup and put your pot into the oven for 7 – 10 minutes or until your bread becomes deep golden.
Take your ribollita out and serve.
Ribollita can be reheated several days (4 is our maximum). During other days you may add white wine, mashed potatoes or polenta instead of stale bread.