Ribollita (Tuscan Bean Soup)

1. 1

   1. Soak beans overnight or use quick soak method.

2. 2

   2. Saute onion and garlic in a Dutch oven until hot. Add celery, carrots and cook until vegetables are barely tender (about 3 minutes). Add remaining ingredients; cook about 5 minutes, until tomatoes soften.

3. 3

   3. Add 4 c water and beans. Bring to a boil, then simmer, covered, for about an hour, or until beans are tender.

4. 4

   4. Serve topped with parmesan cheese and garlic croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.