This version of Italian Ribollita Soup is made with ground pork and lots of vegetables. Ribollita is a famous Tuscan hearty soup made with bread, vegetables, and sometimes meat.

I always believed that soups heal  the body and also the spirit. I find them essential in any diet and  great for keeping you full and satisfied.

INGREDIENTS

– Red onion & Carrots – Parsley root – Celery stalks – Garlic cloves – Olive oil – Ground pork – Dry white wine – Spinach/kale – Water or chicken stock – Zucchini & Potatoes

INGREDIENTS

– Tomatoes – Cannellini beans – Red wine vinegar – Parmesan cheese – Salt and pepper

Bread croutons: – Leftover sourdough or crusty bread – Extra virgin olive oil – Oregano & rosemary – Salt

HOW TO MAKE

I cleaned and chopped the root vegetables, celery, garlic, and onion. On the recipe page there are many tips, notes and recommendations

HOW TO MAKE

I also mixed the ground pork with the white wine. I heated up some olive oil in a soup pot and placed the meat inside.

HOW TO MAKE

I cooked the meat, stirring once in a while until the liquid evaporated. I added the chopped vegetables.

HOW TO MAKE

I continued to stir and cook the vegetables together with the meat. When the vegetables became translucent, I added frozen spinach and some kale.

HOW TO MAKE

I added the chopped zucchini and the potatoes. The tomatoes also went in the “pool ” together with the cubed potatoes. I seasoned it with salt.

HOW TO MAKE

I stirred and added chicken broth. While the soup was simmering, I prepared the bread croutons. Leftover good bread is excellent for this recipe.

How to make the bread croutons:

Choose leftover bread. Preheat oven to 350°. Toss bread with 3-4 tablespoons olive oil, salt, oregano, rosemary or basil, on a rimmed baking sheet, squeezing to moisten.

How to make the bread croutons:

Toast in the oven, tossing occasionally, until golden brown and crunchy, 15–18 minutes. Let croutons cool then use.

For the best results for this Tuscan Ribollita Soup, you have to read the whole recipe. Swipe up to check out the recipe page!

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