RIBOLLITA (ITALIAN VEGETABLE/BEAN SOUP)

Ribollita (Italian Vegetable/Bean Soup) image

Provided by Chef Dudo

Categories Beans

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 11

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1 lb dried lima beans (butterbeans)
1 lb onion, finely chopped
1 lb carrot, finely chopped
1 lb celery rib, finely chopped
6 garlic cloves, finely chopped
2 tablespoons olive oil
1 lb tomatoes, peeled, deseeded and finely chopped
1 jalapeno pepper, finely chopped
1 lb spinach, shredded
10 cups broth, from beans plus water
1/2 tablespoon salt

Steps:

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.

Nutrition Facts : Calories 262.2, Fat 4.2, SaturatedFat 0.9, Cholesterol 0.8, Sodium 1823.1, Carbohydrate 45.1, Fiber 12.9, Sugar 11.5, Protein 14