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Bread and Vegetable Soup

in the manner of "Granny Giulia"


  • 22 oz. beans (Rienzi Red of White Cannellini beans)
  • 12 oz. Rienzi Crushed Tomatoes
  • 7 oz. potatoes
  • 1 black cabbage
  • 2 carrots
  • 2 celery stalks
  • 1 onion
  • 1 clove of garlic
  • Some parsley
  • 12 oz. day old bread
  • 5 T. Rienzi Extra Virgin Olive Oil
  • 1 hot pepper (Capsicum)
  • Salt
  • Pepper


1. In a large saucepan saute the garlic and diced onion, chopped carrots, celery and parsley in the oil until golden brown.
2. Wash and cut the remaining vegetables. Add them to the saucepan and stir constantly for 15 min. over a medium heat.
3. Add the beans to the vegatables with enough broth from the beans to cover the vegetables. Cook the combined ingredients for 45 minutes over medium heat.
4. Cut the day old bread into slices and cover the bottom of a tureen. Alternate layers of bread and vegetables until the pot is full.

If you don't finish your "Minestra di Pane" in one sitting you can reheat it the following day, adding some extra olive oil. The result is the famous Ribollita.

Enjoy your meal and let us know how you enjoy this fine Tuscan cuisine!