Tuscan Bean Soup or Ribollita

Name: Tuscan Bean Soup or Ribollita
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Cuisine: American
Ingredients: 6 slices New York Bakery® Texas Toast with Real Garlic; 2 tablespoons olive oil; 4 slices bacon, diced; 1 cup chopped onions; 3 stalks celery, chopped; 2 carrots, peeled and chopped; 2 tablespoons tomato paste; 1 teaspoon fresh thyme leaves; 1 bay leaf; 1/4 cup coarsely chopped parsley; Salt and black pepper, to taste; 2 (15.8 ounce) cans white beans; 6 cups chicken stock; Grated Parmesan cheese, optional

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From garlic and onions to bacon and Parmesan, this savory Tuscan Bean Soup will fill your home full of delicious smells.

READY In

105 Minutes

PREP TIME

25 Minutes

COOK TIME

80 Minutes

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Directions

Preheat oven to 425° F. Bake New York Bakery® Texas Toast with Real Garlic according to package directions. Cool and cut into 1 ½ “ pieces.

Heat oil in a large soup pot, add bacon and cook until crispy. Remove bacon bits.

Add onions, celery and carrots and cook until vegetables are tender, about 5 minutes. Add tomato paste, thyme, bay leaf, parsley, salt and pepper and continue to cook for 2 to 3 minutes. Add beans and stock and bring to a boil. Lower heat to a simmer and cook for 30 minutes.

Carefully puree half of soup in small batches, returning it to soup pot.

Preheat oven to 350°F.

Transfer New York Bakery® Texas Toast with Real Garlic pieces to a Dutch oven or a large deep ovenproof baking dish. Pour soup over bread and bake 30 minutes. Serve with Parmesan cheese.