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. 



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