Ribollita Soup-Vegan

By jacewildman

Ingredients

• 1/4 cup extra-virgin olive oil, plus some for drizzling on bread
• 1 onion, chopped
• 1 carrot, chopped
• 2 cloves garlic, 1 minced and 1 whole
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 (15-ounce) can diced tomatoes
• 1 pound frozen spinach, thawed and squeezed dry
• 1 (15-ounce) can cannelloni beans, drained
• 1 tablespoon herbs de Provence
• 3 cups vegetable stock
• 1 bay leaf
• 4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced

Details

Adapted from keyingredient.com

Preparation

Step 1

Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, minced garlic, salt, and pepper. Cook until the onion is golden brown, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, and bay leaf. Bring the soup to a boil, reduce heat and simmer for 30 minutes.

Meanwhile, preheat the oven to 350 degrees F.

Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Serve immediately.