← Back to Search Results
slow cooking Italian
Tuscan Bean Soup

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.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
living-raw-food Living Raw Food
by Sarma Melngailis
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-sweet-life The Sweet Life
by Kate Zuckerman
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
spice Spice
by Ana Sortun
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Sign in here
Close_overlay

Sign up to 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

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?