Healthy Tuscan Bread Soup (Pancotto or Ribollita)
Tuscan Bread soup, also known as “pancotto” or “ribollita” in Italian cuisine, is a hearty and flavorful dish that makes use of stale bread. What a perfect way to use leftover sourdough bread while serving a whole food plant-based meal. The appeal of bread soup lies in
Post Date: December 30, 2023
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
its combination of flavors, textures, and the ability to transform simple, humble ingredients into a dish that is both delicious and comforting.
Pancotto vs Ribollita? Ribollita is a hearty vegetable stew that originated in the medieval Tuscan countryside. Made with chunks of stale torn bread mixed into leftover vegetable soup, classic bread soup is not a quick meal (but these 30-minute soups are). Pancotto is old bread mixed with vegetables and is said to originate from the province of Foggia where the parents of my mother immigrated from.
This bread soup is a very rustic Italian dish that can be customized based on the ingredients you have on hand. Feel free to add other vegetables, beans, or herbs to suit your taste preferences. Enjoy your hearty and flavorful bread soup!
Grocery List
Produce
onion
garlic
carrots
celery
kale or spinach
fresh herbs
Pantry
can diced tomatoes
vegetable broth
stale sourdough
can cannellini beans
Misc
salt and pepper to taste
Add-Ins and Substitutions
Add dried fruit, such as golden raisins, cranberries, or blueberries to give these muffins another layer of flavor. Feel free to add the walnuts or pecans either in the batter or as a topping.
Storing
Store the soup in an airtight container in the refrigerator for up to five days. After five days it tends to dry out. Reheat in the microwave with a bit of water or vegetable broth to the desired consistency.
Nutrition 411
Potatoes contain a good amount of carbs and fiber, as well as vitamin C, vitamin B6, potassium, and manganese. Their nutrients can vary depending on the type of potato and cooking method. Potatoes contain antioxidants, which may reduce the risk of chronic disease. Potatoes contain resistant starch, which may improve blood sugar control, digestive health, nutrient absorption, and satiety. Studies show that potatoes can increase satiety and decrease hunger, thanks to their fiber content and high density. (Trusted source.)
Onions are a highly nutritious vegetable that have several benefits, including improved heart health, better blood sugar regulation, and increased bone density. Antioxidants are compounds that inhibit oxidation, a process that may lead to cellular damage and contribute to diseases such as cancer, diabetes, and heart disease. Not only are onions are an excellent source of antioxidants and probiotics, they contain at least 17 types of flavonoids.
Sourdough bread offers several potential benefits compared to other types of bread.
- Digestibility: The fermentation process involved in making sourdough breaks down some of the gluten and phytic acid found in wheat. This can make the bread more digestible for some people, particularly those with mild gluten sensitivities. However, it’s important to note that sourdough is not gluten-free and may not be suitable for individuals with celiac disease.
- Nutrient availability: The fermentation process in sourdough increases the bioavailability of certain nutrients, such as minerals (e.g., magnesium, zinc, and iron). Phytic acid, which is present in grains, can bind to minerals and reduce their absorption. The fermentation in sourdough partially breaks down phytic acid, potentially enhancing mineral absorption.
- Prebiotics and probiotics: Sourdough fermentation involves lactic acid bacteria and wild yeast, which can act as probiotics. These beneficial microorganisms may support a healthy gut microbiome, promoting digestive health. Additionally, the prebiotics in sourdough can serve as food for the beneficial bacteria in the gut.
- Blood sugar regulation: Some studies suggest that sourdough bread may have a lower glycemic index compared to other types of bread. A lower glycemic index can help regulate blood sugar levels, which is important for individuals with diabetes or those looking to manage their blood sugar levels.
- Reduced use of additives: Traditional sourdough recipes often use fewer additives and preservatives compared to commercially processed bread. This can be beneficial for individuals who are sensitive to or wish to avoid certain food additives.
It is worth noting that not all sourdough breads are created equal, and the health benefits can depend on the specific ingredients and fermentation process used. If you’re considering incorporating sourdough into your diet for health reasons, it is essential to choose high-quality, traditionally fermented sourdough made with simple and natural ingredients. As with any dietary changes, it ios advisable to consult with a healthcare professional or a registered dietitian, especially if you have specific health concerns or dietary restrictions.
Healthy Tuscan Bread Soup (Pancotto or Ribollita)
Equipment
- Stock Pot
Ingredients
- 2 cups stale sourdough or country-style bread torn into pieces
- 1 cup onion finely chopped
- 2 cloves garlic minced
- 2 cups carrots diced
- 2 cups celery stalks diced
- 1 cup potatoes diced
- 1 diced tomatoes 14 oz can
- 4 cups vegetable broth
- 1 bunch of kale or spinach (optional) chopped
- Salt and pepper to taste
- Fresh herbs like thyme or rosemary optional
- Vegan Parmesan cheese for serving
Instructions
- Dry sauté Vegetables in a large pot over medium heat. Add chopped onions, garlic, carrots, and celery. Sauté until the vegetables are softened.
- Cut the stale bread into pieces, place it in the pot, and cover with water or vetgable broth.Cook everything over medium-low heat until the bread forms a cream. If the cooking was long and slow, it shouldn't be necessary.
- Pour in the diced tomatoes, including their juice. Cook for a few minutes until the tomatoes start to break down.
- Add the cannellini beans (optional). Stir well and bring the mixture to a simmer.
- If the soup is too thick, you can add more broth.
- Stir in the chopped kale or spinach (optional). Cook until the greens are wilted.
- Season the soup with salt, pepper, and any desired herbs. Adjust the seasoning according to your taste.
- Let the soup simmer for about 15-20 minutes, allowing the flavors to meld. Stir occasionally.
- Ladle the bread soup into bowls. Top with freshly chopped parsely or other herbs you have oj hand.
- Reheat the Next Day: Bread soup often tastes even better the next day after the flavors have had time to meld. Simply reheat it on the stove or in the microwave adding more broth or water to desired consistency.
Notes
More Soup and Sourdough PF Recipes
Healthy Hearty Tuscan Vegetable Farro Soup
WFPB Pasta e Fagioli Soup (Vegan)
WFPB Pasta e Ceci Estiva (Pasta and Chickpea Summer Soup)
Sourdough Whole Grain Artisan Bread in Dutch Oven
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