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Information

Course: main course
Total time: under 2 hours
Skill level: Easy
Cost: Inexpensive
Yield: 8 servings
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Notes

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.

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

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.

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Nutritional Information

Nutrients per serving

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%)