Tuscan Bean Soup ("Ribollita")

Like every Monday, today I will prepare my version of the Tuscan "ribollita", which is part of the weekly menu at my house.

You can prepare this warming soup by varying the vegetables and legumes based on what you have at home and it is just as delicious the next day.

Ribollita toscana

Ingredients (for 4 people):

• 1 onion

• 1 garlic clove

• 1cm of fresh ginger

• 4 carrots

• 1 fennel

• 400g of spinach or kale

• 250g of cooked chickpeas (canned work well)

• 1 tablespoon miso paste

• 1 tablespoon umeboshi paste

• 1 tablespoon umeboshi acidulate

• 2 tablespoons of tomato puree

• Turmeric to taste

• Extra virgin olive oil

• Fresh basil (optional)

• A handful of capers or dried tomatoes (optional)

Method:

1. Heat a tablespoon of olive oil in a pan over medium heat.

2. Chop onion, garlic and ginger and add to the pan, cooking for about 5 minutes or until golden.

3. Peel and cut the carrots into rounds and the fennel into squares. Add to the pan.

4. Also add the chickpeas, turmeric, spinach (or kale) and tomato puree, cover and cook for about 20 minutes or until the vegetables have softened.

5. Add the miso paste, umeboshi puree and umeboshi acidulate. Mix and cook for another 5 minutes.

6. Pulse with an immersion blender to achieve a half-blended consistency.

7. Garnish with basil leaves, capers and dried tomatoes.