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Tuscan White Bean Soup




Source of Recipe


Cooks Illustrated


Recipe Introduction


The Secrets of Tuscan White Bean Soup, January/February 2001 ............

This rustic dish is a Tuscan specialty, the region’s favorite way to use leftover soup and bread (ribollita is Italian for "reboiled"). Ignore the less than beautiful appearance and savor the flavors in this Tuscan comfort food recipe. Be certain to purchase high-quality artisan or rustic bread; a lesser-quality, fluffy bread will make for a mushy, sloppy mess.




List of Ingredients






Serves 6 to 8

8 ounces good-quality white rustic bread or artisan bread, cut into 1/2-inch thick slices
6 cups Tuscan White Bean Soup or White Bean Soup with Winter Vegetables
Salt and ground black pepper
Extra-virgin olive oil



Recipe



1. Adjust oven rack to middle position and heat oven to 300 degrees.
2. Place bread slices in single layer on flat wire rack set over rimmed baking sheet; dry in oven 20 to 25 minutes (bread should not be toasted).
3. Heat 4 cups soup in large Dutch oven over medium-high heat until hot. Break dried bread into rough pieces and add to pot. With wooden spoon, mash bread into soup. Cover pot and let stand off heat 25 to 30 minutes.
4. Increase oven to 375 degrees; grease 9- by 13-inch baking dish with 1 tablespoon olive oil. Working in 2 batches, puree bread/soup mixture until almost smooth in blender or workbowl of food processor fitted with steel blade.
5. Heat pureed mixture and reserved 2 cups soup in same pot over medium heat until hot; season to taste with salt and pepper. Pour mixture into prepared baking dish and bake until mixture is bubbling and lightly crusted, 25 to 30 minutes. Cool 5 minutes and serve, passing extra-virgin olive oil separately for drizzling over individual servings.