Preheat oven to 400 degrees F.
In a medium pot on meium high heat, heat up the ribollita soup until boiling.
Remove from heat.
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.
Place soup in the oven for 12 to 15 minutes. Remove and sprinkle parmesan immediately.
Comments are closed.