Ingredients
- 2 tbsp of olive oil
- 1 bay leaf
- 4 cloves of garlic, finely chopped
- 1 medium-sized onion, finely chopped
- 1 big carrot, peeled and cut in cubes
- 2 celery stalks cut into pieces
- 1 bag of spinach (6 ounces)
- 1 can of cannellini beans, drained
- 1 small can of tomato purée
- 6 cups of vegetable broth
- 3 cups of La Récolte de St-Méthode 9 grains bread, roughly torn
- ¼ cup of fresh basil, chopped
- Parmesan shavings
Preparation
Add the olive oil to a big pot at medium-high heat. When it is hot, add the garlic, carrot, celery, onion and bay leaf. Sauté until the carrots and celery are softened; about 5 to 7 minutes. Add salt and pepper to taste. Drop the spinach to the pot and let them cook. Separate the big chunks with a wooden spoon.
After that, add the beans, tomato puree and vegetable broth. Bring to a boil. Drop all of the 9 grains La Récolte de St-Méthode bread, then reduce the heat and let the soup simmer until it thickens a little bit. Once it reaches your desired consistency, remove from heat, add basil and remove bay leaf.
Garnish with parmesan shavings.
Traditionally called Ribollita in Italy, this Tuscan soup made with tomatoes, spinach and bread is perfect for chilly days.