This recipe is from my YouTube video about how to cook frozen spinach and it is a super easy version of the traditional Tuscan soup called “Ribollita.” The traditional one is made with “cavolo nero” or black cabbage and dried beans where as this one cuts the cooking time to a quarter (or less!) by using frozen spinach and canned cannellini beans though this doesn’t mean there are cuts on flavor!
Yield: 2 people if served as main dish, or 4-5 if served as a side dish.: • Frozen spinach 12oz or 340g • Canned cannellini beans** x2 cans of 15.5oz or 439g each • Yellow or white onion ½ cup • Leeks (optional) ¼ cup • Extra virgin olive oil 4T • Garlic cloves x4 (whole) • Salt and black pepper to taste • Pecorino cheese*** (omit if would like to keep it vegan)
*Garlic Oil: If instead you want to make garlic infused oil like the one I use on my video, heat some evoo in a little pot to medium heat and add the garlic cloves. Once they are golden in color, turn the heat off and let it come to room temperature. Store in an airtight container at room temperature. Leave the garlic in to increase the flavor over time.
**Canned cannellini beans: I always buy “low sodium” or “no salt added” canned beans. However if you can’t find them and have to buy regular, make sure you taste them before seasoning them with salt.
***Pecorino: Ideally it would be Tuscan pecorino but if you can’t find any good quality pecorino cheese, just add Parmigiano Reggiano, it will be just as delicious. Or omit to keep it a vegan dish.
