Name: Tuscan Bean Soup (Ribollita)
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - ¼ cup; Onion, sliced - 1 large; Carrots, chopped - 4; Celery, chopped - 2 stalks; Garlic, crushed - 4 cloves; Zucchini, sliced - 2; Vegetable stock - 4 (14 ounce) cans; Cannellini beans - 1 (15 ounce) can; Chopped tomatoes - 1 (14 ounce) can; Chicken stock - 1 cup; Pesto - ¼ cup; Salt and ground black pepper to taste - ¼ cup; Olive oil - 1 tablespoon; Fresh spinach - 1 (16 ounce) bag

Ingredients for - Tuscan Bean Soup (Ribollita)

1. Olive oil ¼ cup

2. Onion, sliced 1 large

3. Carrots, chopped 4

4. Celery, chopped 2 stalks

5. Garlic, crushed 4 cloves

6. Zucchini, sliced 2

7. Vegetable stock 4 (14 ounce) cans

8. Cannellini beans 1 (15 ounce) can

9. Chopped tomatoes 1 (14 ounce) can

10. Chicken stock 1 cup

11. Pesto ¼ cup

12. Salt and ground black pepper to taste ¼ cup

13. Olive oil 1 tablespoon

14. Fresh spinach 1 (16 ounce) bag

How to cook deliciously - Tuscan Bean Soup (Ribollita)

1 . Stage

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 . Stage

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.