Ribolita - Hearty Bean and Vegetable Soup
recipe

Preparation Time: 1 hour 15 minutes
Serving Size: 4
Ribolita is a traditional Tuscan soup packed with nutritious beans and vegetables, perfect for a comforting meal.
Ingredients:
- 225 g dried white beans, soaked overnight
- 5 tablespoons olive oil
- 1 onion, chopped
- 1 garlic clove, minced
- 1 celery stalk, chopped
- 2 carrots, sliced
- 1 zucchini, sliced
- 400 g canned crushed tomatoes
- 1 liter vegetable broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
1. Rinse the soaked white beans and cook them in unsalted water for about 1 hour until tender. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and chopped celery. Sauté for about 5 minutes until the vegetables are soft.
3. Add the sliced carrots and zucchini, and continue cooking for another 5-7 minutes.
4. Stir in the crushed tomatoes, vegetable broth, cooked beans, and oregano. Mix well and bring to a boil.
5. Reduce the heat and let the soup simmer on low for about 30 minutes. Season with salt and pepper to taste.
6. Serve the soup topped with fresh basil. Drizzle with a little more olive oil if desired.
Enjoy your delicious ribolita!
Nutritional Information (per serving):
Calories: 320
Protein: 15g
Carbohydrates: 48g
Fat: 10g
Fiber: 12g
Sodium: 600mg

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