Ribollita (Tuscan Bean Soup)
This Tuscan bean soup recipe is similar to minestrone soup. I like to add spicy sausage for an extra kick. That ingredient can be excluded for a vegetarian option. Serve warm with freshly grated parmesan cheese.
3 Tbsp. Extra Virgin Olive Oil
4 Links Spicy Italian Sausage, Casing Removed
2 Medium Onions, Thinly Sliced & 2 Carrots, Thinly Sliced
4 Garlic Cloves, Minced
1 lb. Baby Spinach
1-14oz. Can Chopped Tomatoes
4 Tbsp. Basil Pesto (Purchased or Homemade)
4 Cups Vegetable Broth
1-15oz. Can Navy Beans, Drained & 1-15oz. Can Cannellini Beans, Drained
Salt & Pepper to Taste
Parmesan Cheese, Grated (Garnish)
Heat the olive oil in a large pan. Add the spicy sausage and sauté for approx. 4 minutes, until browned through and crumbled. Remove from the pan and set aside. Add the onions and carrots to the pan. Saute for 3-4 minutes, until vegetables become tender. Add the minced garlic and baby spinach and sauté for approx. 2 minutes. Add the chopped tomatoes, pesto, vegetable broth and beans. Return the sausage to the pan. Bring to a boil, lower heat, then simmer for 25-30 minutes. Season to taste with salt and pepper. Serve warm with freshly grated parmesan cheese.