Tuscan Bean Soup (Ribollita) recipe
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Ingredients
- ¼ cup olive oil 1 large onion, sliced 4 carrots, chopped 2 stalks celery, chopped 4 cloves garlic, crushed 2 zucchini, sliced 4 (14 ounce) cans vegetable stock 1 (15 ounce) can cannellini beans 1 (14 ounce) can chopped tomatoes 1 cup chicken stock ¼ cup pesto salt and ground black pepper to taste 1 tablespoon olive oil 1 (16 ounce) bag fresh spinach
Nutrition Info
- 320.3 caloriescarbohydrate: 31.5 gcholesterol: 4.2 mgfat: 17.7 gfiber: 9.1 gprotein: 10.3 gsaturatedFat: 2.9 gservingSize: -sodium: 1136.8 mgsugar: 10.3 gtransFat: : -unsaturatedFat: : -
Directions Tuscan Bean Soup (Ribollita)
Directions
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Heat 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.
Heat 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.