Tuscan Bean Soup (Ribollita) Recipe

Name: Tuscan Bean Soup (Ribollita)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 large onion, sliced; 4 carrots, chopped; 2 stalks celery, chopped; 4 cloves garlic, crushed; 2 zucchini, sliced; 4 (14 ounce) cans vegetable stock; 1 (15 ounce) can cannellini beans; 1 (14 ounce) can chopped tomatoes; 1 cup chicken stock; 1/4 cup pesto; salt and ground black pepper to taste; 1 tablespoon olive oil; 1 (16 ounce) bag fresh spinach

Servings: persons

1/4 cup olive oil
1 large onion, sliced
4 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, crushed
2 zucchini, sliced
4 (14 ounce) cans vegetable stock
1 (15 ounce) can cannellini beans
1 (14 ounce) can chopped tomatoes
1 cup chicken stock
1/4 cup pesto
salt and ground black pepper to taste
1 tablespoon olive oil
1 (16 ounce) bag fresh spinach

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.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup olive oil, 1 large onion, sliced, 4 carrots, chopped, 2 stalks celery, chopped, and more.

Yes, Tuscan Bean Soup (Ribollita) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Bean Soup (Ribollita)

How did you like this recipe?

Frequently Asked Questions