Tuscan Bean Soup
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.
Preparation Time15 min
Preparation Time - Text15 mins
Cooking Time1 min
Cooking Time - Text80
Cooking Methodslow cooking
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
Taste and Texturesavory
Type of Dishhot soup
- 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
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.
2008 Dorling Kindersley