Ribollita
1 qt ribollita
½ loaf ciabatta bread
4 oz parmesan cheese
1
Preheat oven to 400 degrees F.
2
In a medium pot on meium high heat, heat up the ribollita soup until boiling.
Remove from heat.
3
Tear ciabatta bread into bite size chunks, mix half of the torn bread throughout the soup and place the other half over the top of the soup.
4
Place soup in the oven for 12 to 15 minutes. Remove and sprinkle parmesan immediately.
5
Serve hot.
Ingredients
1 qt ribollita
½ loaf ciabatta bread
4 oz parmesan cheese
Directions
1
Preheat oven to 400 degrees F.
2
In a medium pot on meium high heat, heat up the ribollita soup until boiling.
Remove from heat.
3
Tear ciabatta bread into bite size chunks, mix half of the torn bread throughout the soup and place the other half over the top of the soup.
4
Place soup in the oven for 12 to 15 minutes. Remove and sprinkle parmesan immediately.
5
Serve hot.
