Tuscan Bean Soup (Ribollita)
This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round.
- Serves: 6 persons
- ¼cup olive oil
- 1large onion, sliced
- 4carrots, chopped
- 2stalks celery, chopped
- 4cloves garlic, crushed
- 2zucchini, sliced
- 4(14 ounce) cans vegetable stock
- 1(15 ounce) can cannellini beans
- 1(14 ounce) can chopped tomatoes
- 1cup chicken stock
- ¼cup pesto
- salt and ground black pepper to taste
- 1tablespoon olive oil
- 1(16 ounce) bag fresh spinach
Step 1Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
Step 2Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.