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Serve the soup hot with ricotta bread immediately for the best texture.
Leftover soup can be refrigerated in an airtight container for up to 4 days. Reheat gently on the stove or microwave.
The ricotta bread is best enjoyed fresh but can be prepared in advance and lightly toasted before serving.
Freeze the soup (without bread) in portions for up to 2 months.
Variations:
Add cooked beans or lentils to the soup for extra protein.
Use goat cheese or cream cheese as a substitute for ricotta on the bread.
Sprinkle grated Parmesan on top of the ricotta bread before toasting for a cheesy crust.
Include kale or spinach in the soup for added greens and nutrients.
FAQ:
Q: Can I use frozen vegetables for the soup?
A: Yes, frozen vegetables work well; just adjust cooking time accordingly.
Q: How can I make this soup vegan?
A: Use vegan ricotta or avocado spread for the bread, and ensure the vegetable broth is vegan-friendly.
Q: Can I prepare the soup ahead of time?
A: Absolutely, the flavors deepen when reheated, making it ideal for meal prep.
Q: Is it possible to make this gluten-free?
A: Yes, substitute the bread with gluten-free bread options.
Q: How can I store leftover ricotta bread?
A: Refrigerate leftovers and consume within 1-2 days; re-toast before eating for crispiness.
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