Tuscan Bean Soup

Name: Tuscan Bean Soup
Prep time: 15 min
Cook time: 26 min
Yield: 8
Ingredients: 1/4 cup extra virgin olive oil, plus more for serving; 1 tbsp tomato paste; 1 onion, chopped; one 15 oz (1 liter) white kidney (cannellini) beans; 2 carrots, sliced; 9 oz (250 g) spinach; 1 leek, white and pale green parts only, sliced; Salt and freshly ground black pepper; 2 garlic cloves, chopped; 8 slices Italian bread; 1 quart (1 liter) chicken stock; 2 tbsp grated Parmesan (optional), for serving; one 14.5 oz (411 g) chopped tomatoes

Tuscan Bean Soup was pinched from <a href="http://www.ivillage.com/tuscan-bean-soup-0/3-r-63853" target="_blank">www.ivillage.com.</a>

"This soup, ribollita, is thick, filling, nutritious, and delicious. It is even wonderful at room temperature..."

INGREDIENTS

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1/4 cup extra virgin olive oil, plus more for serving

•

1 tbsp tomato paste

•

1 onion, chopped

•

one 15 oz (1 liter) white kidney (cannellini) beans

•

2 carrots, sliced

•

9 oz (250 g) spinach

•

1 leek, white and pale green parts only, sliced

•

Salt and freshly ground black pepper

•

2 garlic cloves, chopped

•

8 slices Italian bread

•

1 quart (1 liter) chicken stock

•

2 tbsp grated Parmesan (optional), for serving

•

one 14.5 oz (411 g) chopped tomatoes

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