Ribollita Soup

By MJH

Ingredients

• 2 tablespoons olive oil
• 4 large garlic cloves, chopped
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery ribs, chopped
• 1 dried bay leaf
• 10-ounce bag frozen spinach
• 2 cans cannellini beans with liquid (white kidney beans)
• 6 cups chicken stock (or vegetable stock, for a vegan adaptation)
• One 15-ounce can (1 3/4 cups) tomato pureé
• 9 ounces day old bread, torn in pieces, about 3 cups
• 1/4 cup fresh basil, chopped
• Parmesan, grated (optional)

Details

Adapted from yummly.com

Preparation

Step 1

Heat a heavy-bottomed pot over medium-high heat.

Add oil. When the oil is hot, add the garlic, onion, carrots, celery, and bay leaf and season with salt and pepper.

Sauté until softened, 5 to 7 minutes.

Add the frozen spinach and sauté for a moment to break up any large clumps.

Add beans, stock, and tomato pureé.

Bring soup to a boil. Stir in bread and reduce heat to a simmer.

Cook until soup thickens slightly.

Remove from heat and stir in chopped basil.

Remove bay leaf and serve topped with grated Parmesan.