Ribollita (Italian Vegetable/Bean Soup)

Recipe by Chef Dudo
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READY IN: 3hrs 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Start the day before by soaking the beans in plenty of water.
  • Drain the beans, cook them in water until soft, about 1 1/2 hour.
  • In the meantime, chop all the vegetables and saute the onions, carrots, celery and garlic in the oil.
  • Gently fry for about 30 minutes.
  • Add broth from the beans + water to make a total of 10 cups.
  • Add tomatoes, jalapeno pepper and spinach.
  • Add salt and cook on low fire for about 20 minutes.
  • Put the beans in the soup and cook on low fire for 40 minutes.
  • I does not matter if the soup cooks longer, in fact you can start in the morning and have the soup on the stove the whole day.
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