Recipe for Italian Bread Soup, otherwise known as Ribollita

60ml Olive oil
1 large/2 small Onions (chopped)
2 Carrots (halved lengthways and sliced)
4 sticks Celery (sliced)
Salt and Pepper
2 cloves Garlic (finely chopped)
400g Chopped Tinned Tomatoes
1.5 litres Vegetable/Chicken Stock
1 tsp dried Oreganum
1 Bay Leaf
1 tsp Fresh Thyme
400g Tinned Cannellini Beans
4 Slices Sasko Plus Ancient Grain Brown Bread (cubed)
Olive Oil

To serve:
Fresh Basil (chopped)
Parmesan (finely grated)

How to
Pour the 60ml Olive oil into a medium-large sized pot on medium heat.

Add the chopped onion, carrots, celery and a dash of salt and pepper and fry until the onions and celery have softened (approximately 10 minutes.)

Add the garlic and fry for a further minute then add the tinned tomatoes, stock, Oreganum, Bay leaf and thyme, bring to a gentle boil, cover and simmer for 40 minutes.

Meanwhile, preheat the oven to 180*C and place the cubed Sasko Bread onto a baking tray, drizzle with a little olive oil, season with salt and bake for 10 minutes or until golden brown and crisp.

Drain and Rinse the Cannellini beans and add along with the crisped bread to the soup, cover and simmer for a further 10 minutes before serving with the fresh basil and parmesan.


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Recipe provided by Sasko. Visit their Facebook page for more delicious recipes.