Tuscan Bean Soup or Ribollita
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
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.
