Tuscan Bean Soup Ribollita
Ingredients
- 0.25 cup olive oil
- 1 large onion, sliced
- 4 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, crushed
- 2 zucchini, sliced
- 4 (14 ounce) cans vegetable stock
- 1 (15 ounce) can cannellini beans
- 1 (14 ounce) can chopped tomatoes
- 1 cup chicken stock
- 0.25 cup pesto
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 (16 ounce) bag fresh spinach
Organization Tags
Tags easily organize your Recipe Library
Comments