Cookstr.com

Tuscan Bean Soup

Updated February 23, 2016
(1 Votes)

0 Comments

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.

This soup is best made ahead and reheated.

8 servings

Preparation Time15 min

Preparation Time - Text15 mins

Cooking Time1 min

Cooking Time - Text80

Cooking Methodslow cooking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationpeanut free, soy free, tree nut free

Mealdinner, lunch

Taste and Texturesavory

Type of Dishhot soup

Ingredients

  • ¼ 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

Instructions

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.

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.

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

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

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

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

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password