Ribollita (italian Vegetable/bean Soup)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 1 lb dried lima beans (butterbeans)
• 1 lb onion, finely chopped
• 1 lb carrot, finely chopped
• 1 lb celery rib, finely chopped
• 6 garlic cloves, finely chopped
• 2 tablespoons olive oil
• 1 lb tomato, peeled, deseeded and finely chopped
• 1 jalapeno pepper, finely chopped
• 1 lb spinach, shredded
• 10 cups broth, from beans plus water
• 1/2 tablespoon salt

Recipe

• 1 start the day before by soaking the beans in plenty of water.
• 2 drain the beans, cook them in water until soft, about 1 1/2 hour.
• 3 in the meantime, chop all the vegetables and saute the onions, carrots, celery and garlic in the oil.
• 4 gently fry for about 30 minutes.
• 5 add broth from the beans + water to make a total of 10 cups.
• 6 add tomatoes, jalapeno pepper and spinach.
• 7 add salt and cook on low fire for about 20 minutes.
• 8 put the beans in the soup and cook on low fire for 40 minutes.
• 9 i does not matter if the soup cooks longer, in fact you can start in the morning and have the soup on the stove the whole day.