Ribollita is a famous Italian-Tuscan soup with vegetables and bread.  It’s very similar to minestrone soup but Ribollita had beans instead odd pasta.

with temperatures plummeting below freezing, who would not like to have a warm bowl of soup.  This soup includes a variety of vegetables with cannelloni beans.  Here is my variation of this soup.


  • 2 tablespoons olive oil
  • 1 small red onion chopped
  • 2 cloves garlic chopped
  • 2 medium carrots
  • 1 small fennel bulb
  • 1 medium zucchini
  • 6 oz fresh tomato
  • 2 cups vegetable stock
  • 1 tablespoon pesto
  • 1/4 cup dried cannelloni beans soaked for couple of hours
  • salt and ground black pepper
  • 2 cups baby spinach

For garlic Toast:

  • French bread
  • 2-3 cloves garlic
  •  Extra virgin olive oil


  • Cook cannelloni beans until three quarter done and set aside
  • chop garlic and onion into small pieces
  • brush and wash carrots. Slit carrot lengthwise and chop into 1/4 inch thick slices
  • Slit zucchini lengthwise and chop nitty thick pieces
  • chop fennel into small pieces
  • add oil to a saucepan and add garlic, onion, fennel and carrot and fry on low flame for about 10 minutes
  • Add zucchini and fry for another 2 minutes
  • Add tomatoes, pesto, beans, and vegetable stock and bring to a boil.
  • cover and cool until vegetables are tender-about 15 minutes.
  • add oil to a skillet and add baby spinach and sauté until spinach is wilted
  • Spoon soup into bowls and top with sautéed spinach
  • to make the garlic bread, cut French bread into 4-5 inch slices.
  • slit them lengthwise
  • crush garlic and rub on bread and brush with extra virgin olive oil
  • place bread face down and toast until crispy
  • note: alternatively you can use garlic salt or garlic powder instead of fresh garlic
  • yields: 2-3 bowls of serving

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