Tuscan White Bean & Vegetable Soup

Tuscan White Bean & Vegetable Soup, also known as Ribollita, is a traditional Italian peasant soup that originated in Tuscany. It was traditionally made by reheating leftover minestrone or 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: 13.

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Medium

Tuscan White Bean & Vegetable Soup

Cooking Method: Boiling, Simmering Cuisine: Italian Courses: 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: Fall

Ingredients

Servings

• 2 cup White beans
• 4 cups Vegetable broth
• 2 medium Carrots
• 2 medium Celery stalks
• 1 medium Onion
• 2 cloves Garlic cloves
• 1 canned Tomatoes
• 2 cups Fresh spinach
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tablespoon Olive oil

Instructions

1. In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic. Cook until vegetables are tender.
2. Add tomatoes, oregano, thyme, salt, and pepper. Stir well.
3. Add white beans and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 20 minutes.
5. Stir in spinach and cook for an additional 5 minutes.
6. Remove from heat and let it rest for 5 minutes.
7. 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 10g20%

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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.