Tuscan Spinach Bean Soup

Tuscan Spinach Bean Soup, also known as Ribollita, is a traditional Italian dish that originated in Tuscany. It was traditionally made by reheating leftover vegetable soup and adding stale bread to thicken it.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Tuscan Spinach Bean Soup

Cooking Method: Boiling, Simmering Cuisine: Italian Courses: Dinner, Lunch, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Spinach
• 1 can Cannellini beans
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 1 can Tomatoes
• 2 tablespoon Olive oil
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
2. Add vegetable broth, canned tomatoes, dried oregano, salt, and black pepper. Bring to a boil.
3. Reduce heat to low and simmer for 15 minutes.
4. Add cannellini beans and spinach, cook for an additional 5 minutes.
5. Remove from heat and let it rest for 5 minutes.
6. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.