Tuscan White Bean Soup
I think every Syracuse University Drama Alum could go for a bowl of Tuscan White Bean Soup from Phoebe’s right now.
So… here is my version!
This soup, also known as Ribollita, is a cozy, comforting dish – perfect for chilly fall nights!
Here’s how you make it!
2 tbsp olive oil
3 cloves garlic
3 carrots, peeled
3 celery ribs
2 cans cannellini beans with liquid
6 cups vegetable stock
15 oz can tomato puree
1/3 – 1/2 baguette
handful of fresh basil
Chop the onion, celery, carrots, and garlic. Add to a soup pot with the olive oil. Season with salt and pepper and saute until the onion softens and turns translucent.
Add beans (with liquid), tomato puree, and vegetable stock. Bring to a boil.
While that is on, rip the bread into small bite size pieces.
Add the bread. Lower heat to a simmer.
Cook until the soup thickens, about 20 minutes.
Add the chopped basil.
Snuggle up with this and it’s almost like you’re in Syracuse. Without all the snow.
And of course, you can top it with parmesan.