Name: Tuscan Bean Soup or Ribollita
Ingredients: 6 slices New York Brand® Texas Garlic Toast; 2 tablespoons olive oil; 4 slices bacon, diced; 1 cup chopped onions; 3 stalks celery, chopped; 2 carrots, peeled and chopped; 2 tablespoons tomato paste; 1 teaspoon fresh thyme leaves; 1 bay leaf; 1/4 cup coarsely chopped parsley; salt and black pepper, to taste; 2 (15.8 oz) cans white beans; 6 cups chicken stock; grated Parmesan cheese, optional

Ingredients

Scale

6 slices New York Brand® Texas Garlic Toast
2 tablespoons olive oil
4 slices bacon, diced
1 cup chopped onions
3 stalks celery, chopped
2 carrots, peeled and chopped
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves
1 bay leaf
1/4 cup coarsely chopped parsley
salt and black pepper, to taste
2 (15.8 oz) cans white beans
6 cups chicken stock
grated Parmesan cheese, optional

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Instructions

Preheat oven to 425 degrees F. Bake New York Brand® Texas Garlic Toast according to package directions. Cool and cut into 1 1/2″ pieces.
Heat oil in a large soup pot, add bacon and cook until crispy. Remove bacon bits.
Add onions, celery, and carrots and cook until vegetables are tender, about 5 minutes. Add tomato paste, thyme, bay leaf, parsley, salt and pepper and continue to cook for 2 to 3 minutes. Add beans and stock and bring to a boil. Lower heat to a simmer and cook for 30 minutes.
Carefully puree half of soup in small batches, returning it to soup pot.
Preheat oven to 350 degrees F.
Transfer New York Brand® Texas Garlic Toast pieces to a Dutch oven or a large deep ovenproof baking dish. Pour soup over bread and bake 30 minutes. Serve with Parmesan cheese.