Italian Ribollita Soup Recipe with Wilted Spinach
2014
This classic Italian Ribollita Soup recipe is made with tomatoes, pesto, fennel, zucchini and cannelli beans and served on a bed of spinach. It’s not only thick, delicious and flavorful but it’s very adaptable too, and known as a ‘leftovers’ soup recipe. You can easily switch some of the vegetables in the recipe with what you have at home.
Many add spinach right into the soup, but I love it served over a bed of wilted spinach in the bottom of the bowl. If you are a big greens fan like me, you’ll love this and you can add extra to your bowl. I always make lots.
This soup makes me feel like an Italian grandmother when I make it. It feels rich and authentic and it’s one of my very favorite soups. But you know I only share with you my favorites!
Come let’s head to the kitchen..
Italian Ribollita Soup with Wilted Spinach
Ingredients
2 Zucchini – sliced lengthwise and chopped
1 Fennel bulb – chopped
2 Onions – chopped
2 Carrots – chopped
2 Celery stalks – chopped
2 Garlic cloves – minced
16 Tomatoes, or 2 large cans – peeled and diced
2 Tbsps Pesto
3 cups Water
2 cups White beans, or one 19 oz can
Salt and pepper to taste
Directions
Saute the first 6 ingredients together with a little olive oil until vegetables are softened. Then cover with water, bring to a boil then lower to a simmer and cook until soft. Next add the rest of the ingredients and let it all cook together for at least 20 minutes to combine flavors.
Serve over wilted spinach in a bowl.
Wilted Spinach
1 pound Spinach
2 tsp Olive oil
Heat a pan, then add olive oil and spinach and saute for 2 minutes or until just wilted.
Note: I actually often steam, instead of fry (even with other vegetables) by adding a little water to the pan instead of oil, and covering the pan with a big lid until the spinach starts to wilt.
Photos
Saute the vegetables and garlic. Here I was making a huge batch of soup and sauteed them all right in the bottom of the big pot I was using.
After veg are soft add the rest of ingredients, cover with water and bring to a boil. Then lower heat and simmer until cooked. Add the rest of the ingredients and cook all together for at least 15 to 20 minutes before serving.
Before serving wilt some spinach in a pot over heat with a bit of water or oil.
To serve: Place a little spinach in the bottom of the soup bowl and ladel the soup on top.
Enjoy!
How do you like yours?
With spinach or without? .. and what other ingredients are you adding to yours?
With a big bowl of comfort and health,
