A staple of the simple Tuscan Kitchen is soup. And amongst soups, one of the most popular is a soup called the Ribollita. A peasant soup, the term literally means reboiled. With a tangy tomato base, this soup calls for any leftover vegetables lying in the pantry and a generous spoonful of basil pesto sauce. For the uninitiated, think Minestrone without pasta and with loads of beans. This was one of the soups that I made for supper last week. I served it with hunks of Kalamata and Olive Focaccia!!
1 tbsp olive oil
1 small white onion, chopped fine
4 cloves garlic, crushed
2 carrots, diced.
1 zucchini, cubed
2 celery stalks, diced
1 fennel bulb, diced
1 cup cannellini beans
1/2 cup lima beans
1/4 cup corn
1 can crushed tomatoes (14oz)
4 cups Homemade Vegetable Stock
Salt to taste
Freshly ground black pepper
2 tbsp basil pesto
- Heat the olive oil in ta large pan. Add the onion and garlic. Stir to coat with the oil, then add the celery and the fennel.
- Stir fry on ,ow heat for a couple of minutes, the add the carrots and beans. Continue to fry on low heat for around 8 minutes.
- Then add the corn and zucchini and stir into the cooking vegetables for 2 minutes.
- Now add the crushed tomatoes, vegetable stock, and the pesto.
- Stir and bring to a boil. Then reduce heat and cook for 15-20 minutes. The vegetables should be tender but not mushy.
- Season with salt and pepper to taste.
- Serve hot with good bread
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