Tuscan Bean Soup (Ribollita)

Ingredients

• 15 ounce .5 can cannellini beans canned
• 14 ounce canned tomatoes chopped canned
• 4  carrots chopped
• 2 stalks celery chopped
• 1 cup chicken stock see 
• 4 cloves garlic crushed
• 6 servings salt and ground pepper black to taste
• 1 tablespoon olive oil 
• 1 large onion sliced
• 0.3 cup pesto 
• 16 ounce pkt spinach fresh
• 56 ounce vegetable stock canned
• 2  zucchini sliced

Equipment

• bowl
• frying pan
• ladle
• pot

Directions

1. 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.
2. 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.
3. 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.