winter soup

the recipe for this undeniably hearty, delicious and healthful soup comes from the detox book and delivers a serious dose of good-for-you veggies. we ate it for dinner last night and it was absolutely satisfying and wonderful. try it!

ribollita
serves 6

3 tbsp olive oil
2 onions, chopped
2 carrots, sliced
4 garlic cloves, crushed
2 celery sticks, thinly sliced
1 fennel bulb, trimmed and chopped
2 large zucchinis, thinly sliced
400g (14 oz) canned chopped tomatoes
2 tbsp pesto
3 3/4 c vegetable stock
400g (14 oz) haricot (white kidney) beans, drained
freshly ground black pepper

to serve
1 lb baby spinach
1 T olive oil, for drizzling (optional)

1. heat the oil in a large saucepan. add the onions, carrots, garlic, celery and fennel and saute gently for 10 minutes. add the zucchini and saute for another 2 minutes.

2. add the tomatoes, pesto, stock and beans and bring to a boil. reduce heat, cover and simmer for 25-30 minutes, until the vegetables are tender. season with pepper to taste.

3. to serve, saute the spinach in the oil for 2 minutes and divide among the soup bowls. ladle the soup over the spinach and drizzle with oil, if desired.