Tuscan Bean Soup (Ribollita) Recipe - Allrecipes.com
  • READY IN 1 hr

Tuscan Bean Soup (Ribollita)

Recipe by  

"This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
  2. Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.
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Reviews More Reviews

Mar 29, 2014

What a taste sensation!! The only things I changed was to add 2 tsp of Italian seasoning, "Fire Roasted" tomatoes, upped to 2 cans of beans and added some cabbage I wanted to use up. I also used chicken stock rather than vegetable because that's what I had on hand. Other than that, everything else was the same! Served it up with some good crusty bread! Good hearty, warm soup for a damp cold night! Thanks AJ!!

 

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Nutrition

  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 9.1 g
  • 36%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 1201 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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