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
|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|
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.
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