Recipe by AJ Lombardi
"This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round."
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4 (14 ounce) cans
1 (15 ounce) can
1 (14 ounce) can
salt and ground black pepper to taste
1 (16 ounce) bag
This was really good. I think it could benefit from an extra can of beans, since it's called, afterall, Bean Soup. The end result was missing a little something - it definitely needed some salt, and I also ended up adding red pepper/garlic seasoning blend I had on hand. Yum! I also think 3 cans of veggie stock is plenty (personal preference on soup thickness), so I stopped adding after the 3rd can. And since measurements are given in 'cans', it'd be simpler to just add 1 can of chicken stock instead of 1 cup. The canned tomatoes I used were roasted garlic flavor, but any flavor would definitely be good in this soup. I did saute the spinach, but I just stirred it into the pot instead of placing some in the bottom of the bowls. I think you could also skip this sauteing step and just add the raw spinach during the last few mins. Very tasty recipe that smells amazing while it's cooking! Thanks AJ for sharing your recipe!
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Tuscan Bean Soup (Ribollita)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 320
** Calories from Fat: 159
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