Chef Johns Tuscan Bean Soup Recipes

TUSCAN BEAN SOUP (RIBOLLITA)

Tuscan Bean Soup (Ribollita) image

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

Provided by AJ Lombardi

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1136.8 mg, Sugar 10.3 g

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