Literally translated to "reboiled," ribollita is a Tuscan soup that can be made with whatever vegetables you have on hand. But to keep it tasting like a ribollita, it's best if you start with a base of onions, carrots, and celery, and include some form of tomatoes (sauce, puree, crushed, etcetera) and bread. The rest is up to your interpretation!
- Heat a heavy-bottomed pot over medium-high heat.
Add oil, and when oil is hot, add the garlic, onions, carrots, celery, and bay leaf. Season with salt. Saute until softened for 5-7 minutes.
- Add the frozen spinach and sauté for a moment to break up any large clumps.
Add beans, stock, and tomato puree. Bring to a boil.
- Stir in the bread and reduce the heat to a simmer.
Cook until the soup thickens slightly.
- Remove from heat and stir in the chopped basil.
Remove the bay leaf and serve.
Ready in about: 40 minutes
Makes: 4-6 servings