This hearty bread and vegetable soup is served 're-boiled,' as its Italian name indicates.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the olive oil in a deep pan and heat over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the carrots, celery, potatoes, zucchini, and leek. Stir and cook 5 minutes more. Pour in the hot water to cover the vegetables. Stir in the Swiss chard, Savoy cabbage, and kale. Cover, reduce heat to medium, and simmer for 1 hour.

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  • Place 1 can of beans in a blender or food processor bowl. Blend until smooth. Stir pureed beans into the vegetable mixture along with the second can of beans. Season to taste with salt and pepper. Reduce heat to low, and simmer for 20 minutes, stirring occasionally. Stir in the tomato puree.

  • Prepare the soup by layering slices of bread with the vegetable mixture in a casserole or soup dish. Cover, and refrigerate for at least 8 hours, or overnight.

  • To serve the soup, place in a pot, and reheat over medium heat. Serve hot.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

352 calories; 3.9 g total fat; 0 mg cholesterol; 595 mg sodium. 68.9 g carbohydrates; 15.1 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/29/2009
I had all of these veggies (except zucchini) in my fridge, thanks to the CSA program I'm in. I didn't know what to do with all of it, but this was a great solution. I worried that the lack of spices would make this bland, but I needn't have worried. This is a hearty soup, perfect for a chilly autumn day. At the table, I added a bit of parmesan and enjoy it even more. My daughter, she's 6 and is very picky, liked it - although she removed the soggy bread. My husband ate two bowls full and declared that it felt great to eat a hearty soup while enjoying so many veggies. Amen! Read More
(22)

Most helpful critical review

Rating: 3 stars
02/12/2014
This made a whole lotta soup! I followed steps 1&2 to a tee and found it a bit bland so I used 1 cup finely chopped stewed tomatoes and 3 tbsp tomato paste in total. I tore the bread into pieces and placed them at the bottom of my slow cooker. Poured the soup over that and left in fridge overnight. Let the soup sit on low for the entire next day. When I ladled the soup out, the bread was almost like a dumpling. This wasn't my most favourite soup but I loved using all of the veggies I had left after a week of not cooking too much, and had some frozen as well. I had a lot of leftovers so I added some cooked pieces of Italian sausage. YUM. I enjoyed trying this soup. Thanks TINATED. Read More
(3)
14 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/29/2009
I had all of these veggies (except zucchini) in my fridge, thanks to the CSA program I'm in. I didn't know what to do with all of it, but this was a great solution. I worried that the lack of spices would make this bland, but I needn't have worried. This is a hearty soup, perfect for a chilly autumn day. At the table, I added a bit of parmesan and enjoy it even more. My daughter, she's 6 and is very picky, liked it - although she removed the soggy bread. My husband ate two bowls full and declared that it felt great to eat a hearty soup while enjoying so many veggies. Amen! Read More
(22)
Rating: 4 stars
10/29/2009
I had all of these veggies (except zucchini) in my fridge, thanks to the CSA program I'm in. I didn't know what to do with all of it, but this was a great solution. I worried that the lack of spices would make this bland, but I needn't have worried. This is a hearty soup, perfect for a chilly autumn day. At the table, I added a bit of parmesan and enjoy it even more. My daughter, she's 6 and is very picky, liked it - although she removed the soggy bread. My husband ate two bowls full and declared that it felt great to eat a hearty soup while enjoying so many veggies. Amen! Read More
(22)
Rating: 4 stars
12/07/2007
I found this made alot of soup so have lots of friends over and it does get better with age. The only thing I didn't like and it may have been something I did wrong but the bread was not soaked through and was a bit overwhelming...not exactly like the one I remember from Tuscany but good! Read More
(14)
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Rating: 5 stars
06/02/2011
This was an easy and healthy soup to make for my family. I followed the recipe as written with a few on hand-ingredient changes(frozen sliced zucchini/1 can fire-roasted tomatoes/No Swiss Chard). This is a soup that tastes even better the days after you make it! Read More
(13)
Rating: 5 stars
02/29/2012
Very good soup. I made it without adding the bread and ate it right after it was done cooking. I will make it again! Read More
(10)
Rating: 4 stars
12/31/2007
very tasty but you have to like bread in your soup! Hearty vegies were nice. Read More
(9)
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Rating: 5 stars
06/18/2012
Very hearty italian peasant soup but be advised this recipe makes 6 quarts of soup. The bread adds a nice flavor to a filling soup. Read More
(7)
Rating: 5 stars
11/02/2014
The classic version of La Ribollita. I actually made this in the slow cooker for 4 hours on high after sauteing the veggies as instructed. I then let it sit overnight in the fridge as required to be "rebollita". Having used gluten free bread though I had to leave adding the taosted bread for the next day as it disintegrates due to the lack of gluten. It is a delicious and flavorful soup. Thanks for sharing the recipe. Read More
(6)
Rating: 4 stars
12/14/2010
Fantastic made a few changes...substituted parsnips for potatoes turkey broth for water added garlic and added red thai chili sauce ( sauce). My family loved it...oh we are doing low carbs so we did without the bread. Read More
(4)
Rating: 3 stars
02/12/2014
This made a whole lotta soup! I followed steps 1&2 to a tee and found it a bit bland so I used 1 cup finely chopped stewed tomatoes and 3 tbsp tomato paste in total. I tore the bread into pieces and placed them at the bottom of my slow cooker. Poured the soup over that and left in fridge overnight. Let the soup sit on low for the entire next day. When I ladled the soup out, the bread was almost like a dumpling. This wasn't my most favourite soup but I loved using all of the veggies I had left after a week of not cooking too much, and had some frozen as well. I had a lot of leftovers so I added some cooked pieces of Italian sausage. YUM. I enjoyed trying this soup. Thanks TINATED. Read More
(3)