Ribollita Soup
Warm-up your week with this healthy Italian vegetable soup that's easy to freeze ahead and make ahead.
Servings 5 servings
Calories 356
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots chopped
- 3 celery stalks chopped
- 4 garlic cloves minced or finely sliced
- 14 oz diced tomatoes 1 can
- 10 ounces spinach
- 14 oz cannellini beans 1 can, drained
- 6 cups vegetable stock or chicken stock
- 1 teaspoon salt
- Black Pepper Freshly ground to taste
- 3 inches Parmesan rind optional
- 3 tablespoons fresh parsley chopped, including the stems
- 1 cup broken spaghetti
- Grated Parmesan cheese for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and pepper. Cook until the onion is soft (about 5 minutes).
- Add the garlic and fry 1 more minute.
- Add the tomatoes and stir, scraping the bottom of the pan. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind.
- Bring the soup to a boil, reduce heat and simmer for 30 minutes.
- Add the pasta, reduce heat and simmer until tender (about 10 mminute).
- Discard the cheese rind. Taste for seasoning, and season with salt if nessasary. Serve with grated Parmesan cheese.
Nutrition
Calories: 356 | Carbohydrates: 63g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1876mg | Potassium: 776mg | Fiber: 9g | Sugar: 8g | Vitamin A: 10396IU | Vitamin C: 31mg | Calcium: 181mg | Iron: 5mg