Tuscan Bean Soup
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
- 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.
- 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 The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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