Tuscan Ribollita

After our week of raw food, I was craving a Sunday Soup that was delicious and satisfying, but still light and healthy.  I wanted something with plenty of veggies, but a good hit of protein as well.  Italian peasant food to the rescue once again!  Tuscan Ribollita is stick-to-your-ribs soup, but this vegetarian version leaves you satisfied, not stuffed.  This recipe came together quickly and really hit the spot... a keeper for sure.  We served this to friends on Sunday evening and it got high marks all around; even from the boys as football food.  And in the midst of the frozen monsoon of east coast weather that hit us today, the leftovers were a perfectly comforting lunch.

Tuscan Ribollita
Ingredients

4 garlic cloves, peeled and smashed with a knife
1 large onion, peeled and chopped
2 carrots, peeled and chopped
3 tablespoons olive oil
1 15-oz can whole peeled tomatoes
3 15-oz cans white beans (cannellini or great northern), drained and rinsed
4 cups veggie broth
2 sprigs fresh rosemary, leaves removed from stems and chopped
1/2 lb. baby spinach
1/2 cup panko breadcrumbs
Salt and Pepper

Parmesan Cheese
Directions
1) In a large pot over medium heat, heat the olive olive oil and add the onions, garlic and carrots.  Saute for 5 minutes.
2) Add the tomatoes and their juices, the beans, the broth and rosemary. Stir well.  Cover the pot, lower the heat, and allow the soup to simmer for about an hour until the beans and tomatoes start to break apart.
3) Stir in the spinach and breadcrumbs and allow to simmer for about 10 minutes more, until the spinach wilts.
4) Season with salt and pepper to taste and serve with Parmesan as a garnish.

Stay warm and dry out there!