Hey guys! How are you doing?
I’m looking for healthy recipes lately but still very comforting… For a while now, I had this ribollita toscan soup in mind.
I made a few changes from the original recipe and the result turned out to be soooo good! Interested?
The recipe, Chef !
Ribollita Toscan Soup
- 400 g canned white beans
- 1 onion
- 1/4 celery
- 2 handfuls spinach
- 2 garlic cloves
- 1 poultry stock cube
- Fresh thyme
- 3 tablepsoons olive oil
Heat the olive oil in a large sauce pan.
Peel and mince the onion. Add in the sauce pan.
Peel and cut the celery in small cubes, add to the sauce pan with the grated garlic.
Cook at medium heat for 6-8 minutes.
Pour 1,5 liters water, add the stock cube and thyme.
Slow cook for one hour.
After that time, add the beans and spinachs.
Adjust seasoning with salt and pepper.
Cook 15 more minutes at low heat.
Serve with grilled bread and olive oil.