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Italian Ribollita Soup
How to Make Easy and Healthy Tuscan Ribollita Soup Recipe

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Ingredients

4 Cups Chicken Broth Homemade or store bought
1 Can (40 oz.) White Beans Northern or Cannellini
1 Tbsp. Extra Virgin Olive Oil
1-2 Tbsps. Olive Oil
1 Cup Diced Carrots
1 Cup Diced Onions
1 Package Frozen, Chopped Spinach, thawed and drained
1 Can (15 oz.) Diced Tomatoes
1 Tbsp. Minced Garlic
Salt
Pepper
1 Tbsp. Tomato Paste
1 Tbsp. Italian Seasoning
1 Bay Leaf
Couple Sprigs of Thyme
1-2 Nice Size Pieced of Parmesan Cheese Rind
1/2 Cup of Chopped Fresh Parsley and/or Basil
Garlic Ciabatta Bread Slices

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Features:
  • Medium Spicy
  • Non Vegetarian
Cuisine:
  • Medium

Ingredients

Directions

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Author- Tess Cooks 4u

(Visited 46 times, 1 visits today)

Steps

1
Done

First, heat 1-2 tablespoons of olive oil in a soup pan and add in diced carrots, onions, minced garlic and salt and pepper for seasoning. Stir and cook for 3-5 minutes until the vegetables are tender. Later, add in the tomato paste and give it a good stir.

2
Done

Then, add the diced tomatoes, beans and chopped spinach. Stir the veggies and then add in the chicken broth, a bay leaf, thyme sprigs, Italian seasoning and 2 pieces of parmesan cheese rinds. Bring the soup to a boil and later lower the heat and let it simmer for about 30 minutes.

3
Done

In the meantime, cut slices of ciabatta bread and drizzle each slice with a little bit of olive oil. Sprinkle some garlic powder and put them into a broiler. Bake the breads until golden brown.

4
Done

When the soup is almost done, add in a cup of chopped fresh parsley. Remove the bay leaves and the thyme sprigs. Now, place a slice of toasted garlic ciabatta bread in a bowl and pour in the ribollita soup. Top it with freshly grated parmesan cheese and a little bit of chopped parsley.
Your tasty Italian Ribollita soup is ready to serve.

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