This hearty tomato-based Tuscan ribollita soup is thickened with leftover bread and is loaded with vegetables and beans and a hint of rosemary.
Life has felt pretty hectic ever since a few days before Thanksgiving.
Our little guy turned 4 over the weekend, so post-holiday it’s been party planning and celebrating with family & friends.
Like so many moms, I was in overachiever mode with decorations and the party theme.
I love Pinterest because it’s full of endless inspiration, but I definitely suffer from Pinterest-induced stress in an attempt to make everything perfect.
It took work, but I had to keep my priorities in check.
The point of a birthday party is that everyone has fun including the guest of honor. Impeccably designed decor is not required.
It feels like a break to put my feet up, collect my thoughts and write this post.
Between baking treats and everything else, I didn’t have much time to cook. As a result, I clicked into one-pot meal mode.
I made a comforting dump-it-all-in kind of meal, Tuscan ribollita soup.
If you’ve never had ribollita, it’s a hearty tomato-based soup. You thicken the broth with leftover bread.
Tomato-based soups are my favorite kind of soup, so I am always looking for variations.
For that reason, I guarantee you will find at least one can of tomatoes in my pantry. It’s just so easy to turn them into a hearty and healthy meal.
Each tomatoey spoonful of Tuscan ribolitta soup has lots of vegetables like onions, celery and carrots.
Cannellini beans make it even more filling. I mash a quarter cup of the beans to thicken the broth along with the bread.
Simmering fresh rosemary sprigs as the soup cooks gives it a subtly herby flavor. Plus I love smelling anything with rosemary in my kitchen.
I added a little shaved Parmesan on top before I ate my first bowl.
Knowing I was going to stretch this soup over a few days, I saved some of the bread to add each time I reheated the soup on the stove.
This hearty tomato-based Tuscan ribollita soup is thickened with leftover bread and is loaded with vegetables and beans and a hint of rosemary.
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