Tuscan White Bean Soup

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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Buon Appetito!