Tuscan White Bean Soup
I saw this recipe for Ribollita, or Tuscan White Bean Soup, in several places.
I combined them all together and made my own.
I took this soup to a brunch last week and it was a big hit.
I served it with warm bread.
I sauteed celery, onion, and carrots in olive oil until they were tender, about 5 minutes. Then I added in crushed garlic and let it cook for another minute.
I then added in tomato paste, vegetable broth, crushed tomatoes and seasonings and brought the soup to a boil. I added in rinsed, drained beans and let it simmer for 20 minutes.
I stirred in fresh basil right before serving.
All of the recipes I had were fairly similar.
Other additions to this soup could be cooked elbow pasta, finely chopped leafy greens like spinach or kale, and homemade croutons to top.
I just served it with extra red pepper flakes and warm, crusty Artisan bread.
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