- 1/4 cup olive oil
- 1 large onion, sliced
- 4 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, crushed
- 2 zucchini, sliced
- 4 (14 ounce) cans vegetable stock
- 1 (15 ounce) can cannellini beans
- 1 (14 ounce) can chopped tomatoes
- 1 cup chicken stock
- 1/4 cup pesto
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 (16 ounce) bag fresh spinach
- Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.
04/26/2018
recipepes.com
Tuscan Bean Soup (Ribollita), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
