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 calories
carbohydrate: 31.5 g
cholesterol: 4.2 mg
fat: 17.7 g
fiber: 9.1 g
protein: 10.3 g
saturatedFat: 2.9 g
servingSize: -
sodium: 1136.8 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round.

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