Italian Rubellite (Vegetable and Bread Soup)

Italian Rubellite (Vegetable and Bread Soup)

Italian Rubellite (Vegetable and Bread Soup)

James Pucos
Prep Time 15 mins
Cook Time 15 mins
Cuisine Mediterranean
Servings 2
Calories 260 kcal


  • 1 tbsp olive oil
  • 1 large red onion diced
  • 2 carrots diced
  • 1 stalk celery diced
  • 4 potatoes diced
  • 10 (5 inches) zucchini diced
  • 1 leek sliced
  • 1 quart hot water
  • 1 bunch Swiss chard chopped
  • 1 head Savoy cabbage quartered, cored and shredded
  • 1 bunch kale shredded
  • 2 (15.5 ounce) cans cannellini beans
  • salt and ground black pepper to taste
  • 3 tbsp tomato puree
  • 8 slices bread day-old


Spot the olive oil in a profound container and heat over medium-high heat. Mix in the onion, and cook until straightforward, around 5 minutes. Blend in the carrots, celery, potatoes, zucchini, and leek. Mix and cook 5 minutes more. Pour in the high temp water to cover the vegetables. Blend in the Swiss chard, Savoy cabbage, and kale. Spread, diminish heat to medium, and stew for 60 minutes.
Spot the one container of beans in a blender or nourishment processor bowl. Mix until smooth. Mix pureed beans into the vegetable blend alongside the second jar of beans. Season to taste with salt and pepper diminish heat to low, and stew for 20 minutes, mixing every so often. Blend in the tomato puree.
Set up the soup by layering cuts of bread with the vegetable blend in a meal or soup dish. Spread, and refrigerate for in any event 8 hours, or medium-term.
To serve the soup, place in a pot, and reheat over medium heat. Serve hot.
Nutrition Facts (Per Serving): Calories 260, Carbohydrates 18g, Protein 30g, Fat 2g
Keyword Italian Rubellite, Vegetable and Bread Soup

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