Siena Bread Soup Recipes

TUSCAN BREAD SOUP - AUTHENTIC RIBOLLITA RECIPE

Steps:

• in a 4 qt stockpot over medium-high heat add the olive oil, onion, carrot, celery, and potatoes. Cook the vegetables for 4-5 minutes.
• Add in the zucchini and garlic, continue to saute for 1-2 minutes.
• Add in the vegetable stock, crushed tomatoes and cannellini beans. Bring to a boil.
• Add in the chopped savoy cabbage, chard and farro. Bring back to a boil, then add in bread cubes. and reduce the heat to simmer.
• After the soup has cooked for about 45 minutes, add in romano cheese and reseason as needed with sea salt and black pepper.

HEARTY QUINOA AND WHITE BEAN SOUP

Steps:

• Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots and celery, and sauté until barely tender, about 5 minutes. Add beans and garlic and stir for 2 minutes.
• Stir in tomatoes and their juices, and vegetable stock. Simmer for 20 minutes.
• Add quinoa, parsley, oregano or other herb, and bay leaf. Cover and simmer until quinoa is cooked, 12 to 15 minutes. Season with salt and pepper to taste. Remove bay leaf and serve.

NONNA'S BREAD SOUP

Steps:

• In a Large Dutch oven or a heavy-bottomed pot, heat oil over medium-low heat; fry the garlic until lightly golden--about 1 minute. Be careful not to let the garlic burn as this will cause a bitter taste. Add 4 cups of water, the bouillon, parsley, bread, tomatoes and mushrooms.
• Bring soup to a simmer and cook 5 minutes until the mushrooms are cooked through and the bread softens. While stirring the soup, pour the eggs into the hot soup to create ribbons of egg. (Alternatively, you can add unbeaten eggs to the soup whole and poach, about 3 minutes.)
• Season the soup to taste. Ladle into soup bowls and sprinkle with cheese.