Ribollita

Ingredients for 6 servings:

• 3 tbsp olive oil
• 200 g onion(s), chopped
• 200 g carrot(s), sliced
• 4 garlic cloves, crushed
• 2 stalk(s) Celery , sliced
• 1 bulb(s) fennel (small bulb), cleaned and chopped
• 200 g zucchini, thinly sliced
• 400 g tomatoes, chopped (can)
• 2 tbsp pesto
• 900 ml vegetable stock
• 400 g beans (borlotti beans or white beans), drained
• salt and pepper
• 450 g young, fresh leaf spinach
• 1 tbsp olive oil, cold pressed
• 6 slices of white bread
• 150 g Parmesan, shaved
• some olive oil for drizzling

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

In a large pot, sauté the onions with carrots, garlic, celery, and fennel in 3 tablespoons of hot olive oil for about 10 minutes. Add the zucchini and cook for another 2 minutes. Now add the chopped tomatoes with pesto, vegetable stock, and beans, and bring to a boil. Reduce the heat, cover, and simmer gently for about 25-30 minutes, until the vegetables are very soft. Season with salt and pepper to taste. Trim the spinach and fry it for about 2 minutes in 1 tablespoon of hot olive oil, allowing it to wilt. First, place a slice of bread into each soup bowl, then the spinach leaves and then the soup. Drizzle with a little olive oil and serve sprinkled with Parmesan cheese.