tuscan-bean-soup-ribollita.json

{
    "directions": [
        "Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.",
        "Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach."
    ],
    "ingredients": [
        "1/4 cup olive oil",
        "1 large onion, sliced",
        "4 carrots, chopped",
        "2 stalks celery, chopped",
        "4 cloves garlic, crushed",
        "2 zucchini, sliced",
        "4 (14 ounce) cans vegetable stock",
        "1 (15 ounce) can cannellini beans",
        "1 (14 ounce) can chopped tomatoes",
        "1 cup chicken stock",
        "1/4 cup pesto",
        "salt and ground black pepper to taste",
        "1 tablespoon olive oil",
        "1 (16 ounce) bag fresh spinach"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Tuscan Bean Soup (Ribollita)",
    "url": "http://allrecipes.com/recipe/236537/tuscan-bean-soup-ribollita/"
}