Tuscan Bread & Tomato Soup (Ribollita)

http://newstartclub.com/recipe/1380

Tuscan Bread & Tomato Soup (Ribollita)

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!

Ingredients

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Instructions

  1. Heat a heavy-bottomed pot over medium-high heat. 
  2. 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.

  3. Add the frozen spinach and sauté for a moment to break up any large clumps.
  4. Add beans, stock, and tomato puree. Bring to a boil.

  5. Stir in the bread and reduce the heat to a simmer.
  6. Cook until the soup thickens slightly.

  7. Remove from heat and stir in the chopped basil. 
  8. Remove the bay leaf and serve.

Ready in about: 40 minutes
Makes: 4-6 servings

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