Tuscan Bean Soup (Ribollita)

Name: Tuscan Bean Soup (Ribollita)
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 425 grams cannellini beans; 397 grams chopped tomatoes; 4 carrots, chopped; 2 stalks celery, chopped; 237 milliliters chicken stock; 4 cloves garlic, crushed; 6 servings salt and ground black pepper to taste; 1 Tbsp olive oil; 1 large onion, sliced; 59 milliliters pesto; 454 grams fresh spinach; 2 kilograms vegetable stock; 2 zucchini, sliced

You can never have too many soup recipes, so give Tuscan Bean Soup (Ribollita) a try. This recipe makes 6 servings with 248 calories, 11g of protein, and 8g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of olive oil, salt and ground pepper, chicken stock, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. Autumn will be even more special with this recipe.

Instructions

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.

Ingredients you will need

Olive Oil

Carrot

Celery

Garlic

Onion

Equipment you will use

Pot

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.

Ingredients you will need

Cannellini Beans

Salt And Pepper

Chicken Stock

Vegetable

Tomato

Zucchini

Pesto

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.

Ingredients you will need

Olive Oil

Spinach