Simple Way to Tuscan Kale Soup Vegan

Tuscan Bean Soup (Ribollita)

Photos of almost tuscan sausage and kale soup.

Recipe Summary Tuscan Bean Soup (Ribollita)

This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round.

Ingredients | Tuscan Kale Soup Vegan

¼ cup olive oil

1 large onion, sliced

4 carrots, chopped

2 stalks celery, chopped

4 cloves garlic, crushed

2 zucchini, sliced

4 (14 ounce) cans vegetable stock

1 (15 ounce) can cannellini beans

1 (14 ounce) can chopped tomatoes

1 cup chicken stock

¼ cup pesto

salt and ground black pepper to taste

1 tablespoon olive oil

1 (16 ounce) bag fresh spinach

Directions

Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.

Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.

Info | Tuscan Kale Soup Vegan

prep: 15 mins cook: 45 mins total: 1 hr Servings: 6 Yield: 6 servings

TAG : Tuscan Bean Soup (Ribollita)

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