RIBOLLITA

THIS SOUP IS SO GOOD!! so according to my cookbook this soup is meant to be eaten a certain way. At the bottom of the bowl you place a piece of bread. On top of that you put some sauteed spinach and then on top of THAT you pour this soup. quite honestly....the soup is just fine without the spinach and bread but if you want to do that part too, i'm including it in the recipe.

1 tbsp. extra virgin olive oil
1 onion, chopped
2 carrots, sliced
4 garlic cloves,finely chopped
2 celery sticks, thinly sliced
1 fennel bulb, trimmed and chopped
1-14 oz. can diced tomatoes
1 tbsp. green pesto (homemade or bought)
3 3/4 c. (1 1/2 pints) vegetable stock
1- 14 oz. can white or borlotti beans, rinsed and drained
salt and ground pepper, to taste

optional (read description above):

1 tbsp. extra virgin olive oil
1 lb. spinach
4 slices bread (any kind will work)


heat the oil in a large pot. Add the onions, carrots, garlic, celery and fennel and cook on med for 10 minutes, stirring occasionally.

add the chopped tomatoes, pesto, stock and beans and bring to a boil. Reduce the heat, cover and simmer gently for 25 minutes, stirring occasionally. Season to taste.

(optional part)

As soup is finishing, cook the spinach in a separate non-stick skillet in the olive oil until wilted.

spoon onto the bread in the soup bowls and then ladle in the soup and serve.

(there will be some olive oil left at the bottom of your skillet when you are done with the spinach..just add this into your soup. No point in wasting anything....it just adds more flavor!)