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

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.