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Tuscan Bean Soup

Categories: Big-Batch Meals, Comfort Foods, Entertaining
Type: Soups and Stews

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

Prep Time: 15M

Cooking Time: 1H20M

Serves: makes 8 servings


  • 1/4 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 14.5oz ( 411g) can chopped tomatoes
  • 1 tbsp tomato paste
  • one 15oz ( 420g) can white kidney (cannellini) beans, drained and rinsed
  • 9oz ( 250g) spinach, sliced
  • salt and freshly ground black pepper
  • 8 slices Italian bread
  • 2 tbsp grated Parmesan (optional), for serving
Tuscan Bean Soup photo

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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.
  • Prepare ahead: This soup is best made ahead and reheated.
  • Good with a dollop of pesto placed on top and olive oil passed on the side.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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