Healthy Tuscan Ribollita Soup Recipe

This is a healthy version of Italian Tuscan Ribollita soup using parmesan cheese rinds to add a lot of flavor. This is one of my all time favorite soups. Enjoy.

Healthy Tuscan Ribollita Soup Recipe

4 cups chicken broth - homemade or store bought
1 - 40oz can white beans - northern or cannellini
1 tbsp extra virgin olive oil
1 cup diced carrots
1 cup diced onions
1 package frozen, chopped spinach, thawed and drained
1- 15oz can diced tomatoes

1 tbsp minced garlic
salt and pepper
1 tbsp tomato paste
1 Tbsp Italian seasoning
1 bay leaf
couple sprigs of thyme
1-2 nice size pieced of parmesan cheese rind
1/2 cup of chopped fresh parsley and/or basil

In soup pan add 1-2 tbsp olive oil, carrots, onions, minced garlic and salt and pepper.
Stir and cook for 3-5 minutes until veggies are tender.

Add tomato paste, stir and cook for 1 minute.
Add diced tomatoes, beans, spinach and stir.
Add chicken broth, bay leaf, thyme sprigs, Italian seasonings and parmesan rinds.
Stir, bring up to boil, reduce heat and simmer for 30 minutes.

Right before soup is done add the fresh chopped parsley and/or basil. Stir and its ready.

Served over toasted garlic ciabatta bread slices and garnish with grated parmesan cheese and chopped parsley.

One of my favorites. Enjoy.

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