← Back to Search Results
slow cooking Italian
Tuscan Bean Soup Recipe-951

Photo by:
Comments: 2
 

Recipe

This soup, ribollita, is thick, filling, nutritious, and delicious. It is even wonderful at room temperature. Good with a dollop of pesto placed on top and olive oil passed on the side.

Yield: 8 servings
Prep time: 15 Mins
Cooking time: 1 Hr 20 Mins

Ingredients

  • ΒΌ cup extra virgin olive oil, plus more for serving
  • 1 onion, chopped
  • 2 carrots, sliced
  • 1 leek, white and pale green parts only, sliced
  • 2 garlic cloves, chopped
  • 1 quart (1 liter) chicken stock
  • One 14.5 oz (411g) can chopped tomatoes
  • 1 tbsp tomato paste
  • One 15 oz (420g) can white kidney (cannellini) beans, drained and rinsed
  • 9 oz (250g) spinach, sliced
  • Salt and freshly ground black pepper
  • 8 slices Italian bread
  • 2 tbsp grated Parmesan (optional), for serving

Directions

1. Heat the oil in a soup pot over medium-low heat. Add the onion, carrots, and leek and cook until softened but not colored. Add the garlic and cook for 1 minute. Add the stock, tomatoes and their juices, and tomato paste.

2. In a bowl, mash half the beans with a fork and stir into the pot. Bring to a boil over high heat. Return the heat to medium-low and simmer for 30 minutes.

3. Add the remaining beans and spinach and simmer for 30 minutes more.

4. Place a slice of bread in each soup bowl. Ladle in the soup, and, if you like, top with a sprinkling of Parmesan.

Notes

This soup is best made ahead and reheated.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and 1/8 teaspoon added salt per serving.

385kcal (19%)
134mg (13%)
18mg (30%)
289mcg RAE (10%)
830mg
87mg
16g
7g
6g
60g
4mg (1%)
995mg (41%)
2g (9%)
10g (15%)
6mg (33%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • sierrafilucci

    10.02.11 Flag comment

    Very yummy and satisfying, but take the extra step and grill/toast the bread with some garlic rubbed on it before you put it in the bowl.

  • tornamedia

    12.02.09 Flag comment

    Wonderful if you add a puree of roasted red pepper. I like to add fresh kale just before warming.

 
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
a-new-way-to-cook A New Way to Cook
by Sally Schneider
nigella-express Nigella Express
by Nigella Lawson
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-provence-cookbook The Provence Cookbook
by Patricia Wells
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
amor-y-tacos Amor Y Tacos
by Deborah Schneider
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?