Tuscan Bean Soup

This soup, ribollita, is thick, filling, nutritious, and delicious. It is even wonderful at room temperature

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell

Tuscan Bean Soup

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    1/4 cup extra virgin olive oil, plus more for serving 1 tbsp tomato paste
    1 onion, chopped one 15 oz (1 liter) white kidney (cannellini) beans
    2 carrots, sliced 9 oz (250 g) spinach
    1 leek, white and pale green parts only, sliced Salt and freshly ground black pepper
    2 garlic cloves, chopped 8 slices Italian bread
    1 quart (1 liter) chicken stock 2 tbsp grated Parmesan (optional), for serving
    one 14.5 oz (411 g) chopped tomatoes


    Prep: 15 min Total: 45 min
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    • 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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