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Tuscan Bean Soup or Ribollita


  • 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


  1. 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.
  2. Heat oil in a large soup pot, add bacon and cook until crispy. Remove bacon bits.
  3. 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.
  4. Carefully puree half of soup in small batches, returning it to soup pot.
  5. Preheat oven to 350 degrees F.
  6. 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.
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