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Tuscan Bean Soup (Ribollita) The Best Recipes

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Tuscan Bean Soup (Ribollita)

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

Ingredients :

  • 1/4 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
  • 1/4 cup pesto
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 (16 ounce) bag fresh spinach

Instructions :

Prep : 15M Cook : 6M Ready in : 1H
  • 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.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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