Tuscan Bean Soup (Ribollita)
A heartwarming Tuscan Bean Soup (Ribollita) packed with wholesome ingredients like beans and vegetables, perfect for cozy dinners.
Ingredients
Main Ingredients
- 0.25 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, drained
- 1 14-ounce can chopped tomatoes
- 1 cup chicken stock
- 0.25 cup pesto
- to taste Salt and ground black pepper
- 1 tablespoon olive oil for sautéing spinach
- 1 16-ounce bag fresh spinach
Instructions
Preparation
- Heat a large pot over medium heat and add 0.25 cups of olive oil. Once the oil is shimmering, toss in the sliced onion, chopped carrots, chopped celery, and crushed garlic. Sauté for about 10 minutes until the vegetables soften.
- Add sliced zucchini to the pot and continue to cook for an additional 3 to 4 minutes.
- Pour in the vegetable stock, drained cannellini beans, chopped tomatoes, chicken stock, and pesto. Stir well to combine.
- Increase heat to bring the mixture to a gentle boil, then reduce heat and let it simmer for 30 to 35 minutes.
- Season with salt and black pepper to taste.
- In a separate skillet, heat 1 tablespoon of olive oil over medium heat and sauté the fresh spinach for about 5 minutes until wilted.
- Serve the soup in bowls and top with sautéed spinach.
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Notes
For storage: refrigerate for up to 5 days or freeze for up to 3 months. This soup is great for meal prep. Consider adding fresh herbs for more depth.