Tuscan Bean Soup (Ribollita)

Name: Tuscan Bean Soup (Ribollita)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: ¼ 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; ¼ cup pesto; salt and ground black pepper to taste; 1 tablespoon olive oil; 1 (16 ounce) bag fresh spinach

Rating: 4.33 stars

9 Ratings
9 Reviews
1 Photo

This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round.

By AJ Lombardi

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Recipe Summary test

prep:

15 mins

cook:

45 mins

total:

1 hr

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

320 calories; protein 10.3g; carbohydrates 31.5g; fat 17.7g; cholesterol 4.2mg; sodium 1136.8mg. Full Nutrition

Reviews (9)

Most helpful positive review

France C

Allstar

02/04/2015

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! Read More

Helpful

(7)

9 Ratings

5 star values: 3
4 star values: 6
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

France C

Allstar

02/04/2015

Helpful

(7)

Arbie

03/29/2014

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!! Read More

Helpful

(2)

Heather Fannin

10/22/2017

As-is recipe is very good however I felt could use some extra flavor. I chose to throw in additons: I used a total of 3 cans of beans added salt rosemary Thai basil omitted the spinach (didn't have any on hand). It's a good base recipe that would be good prepared as written or with "personal" additions. Can be a different soup every time you make it! Read More

Helpful

(1)

Celeste

11/16/2015

This soup was tasty and very quick and simple to make! I have a family of 6 so I doubled the recipe to have enough for seconds and for leftovers. I added another can of beans for extra protein and threw in slices of a yellow squash that needed to be used before going bad. With the canned beans canned tomatoes pesto sauce and all the stock you wouldn't think that it would need additional salt but I added about 1.5 teaspoons of it (remember I doubled my recipe!). I did not saute the spinach. Instead when the soup was done I simply put a small handful of the raw spinach leaves into each bowl and ladled the hot soup over the top. Within seconds the spinach wilts and you'll save yourself from having to wash another pan! I grated fresh romano cheese over the top of each bowl and served with buttery garlic bread. The kids slurped it up - veggies and all!;-) Read More

Beth

01/26/2016

Excellent - I didn't own pesto and there was a blizzard so just added some basil. And the large can of beans. We loved it!!! Read More

OcCookingMama

06/12/2016

I've made this a few times now. so simple yet so full of flavor! very easy to tweak to your personal preferance. I made it just now following exact directions other than increasing ingredients to make a larger batch and we love a lot of garlic and not so much tomatoes. I used 1 can of tomatoes and almost doubled everything else tripped garlic. added fresh Italian parsley right before serving. served with toasted baguette which I rubbed w fresh garlic and drizzled w evoo. 100% hit! last time I added some cooked ditlani pasta. placed the pasta w fresh spinach in bowl and put hot soup on top. this time no ditlani. We love it either way just depends on what u have/want. love this recipe! thank you! Read More

Janet R.Vicedomini

08/12/2019

Continued...pesto does not do well as it is a strong flavor...much parsley is better. Again even spinach is by choice. It needs some fresh dill,tarragoneven a bit of fresh basil but not pesto.Then again taste is by choice. Read More

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All Reviews for Tuscan Bean Soup (Ribollita)

- of Reviews

Tuscan Bean Soup (Ribollita)

Servings Per Recipe: 6
Calories: 320.3

% Daily Value *

protein: 21 %

carbohydrates: 10 %

dietary fiber: 36 %

sugars:

fat: 27 %

saturated fat: 14 %

cholesterol: 1 %

vitamin a iu: 342 %

niacin equivalents: 17 %

vitamin b6: 27 %

vitamin c: 73 %

folate: 47 %

calcium: 26 %

iron: 32 %

magnesium: 31 %

potassium: 26 %

sodium: 46 %

thiamin: 17 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.