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.
ingredients:
- 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
Method:
- 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
