italiangluten-freevia groq
Creamy Italian Ribollita Soup
A hearty, comforting Italian soup made with roasted vegetables and served with a side of gluten-free bread.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●2 cups, torn into pieces Italian bread
- ●2 cups, diced Roasted vegetables (zucchini, eggplant, carrots)
- ●1 can, drained and rinsed Canned cannellini beans
- ●2 cups Tomatoes, diced
- ●1 medium, chopped Onions
- ●3 cloves, minced Garlic
- ●2 tablespoons Olive oil
- ●4 cups, gluten-free Vegetable broth
- ●1 cup, optional Ricotta cheese
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Instructions
- 1
In a large pot, heat the olive oil over medium heat.
- 2
Add the chopped onions and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for another minute.
- 4
Add the diced tomatoes, roasted vegetables, cannellini beans, and vegetable broth.
- 5
Bring the mixture to a simmer and cook for 20-25 minutes, or until the soup has thickened slightly.
- 6
Use an immersion blender to puree the soup until it's smooth.
- 7
If using ricotta cheese, stir it in just before serving.
- 8
Serve the soup hot, topped with a dollop of ricotta cheese and a side of gluten-free bread.