Ribollita

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/4 cup extra-virgin olive oil, plus some for drizzling on bread
  • 1 onion, chopped
  • 1 carrot, chopped
  • 4 ounces pancetta, chopped
  • 2 cloves garlic, 1 minced and 1 whole
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 (15-ounce) can diced tomatoes
  • 1 pound frozen spinach, thawed and squeezed dry
  • 1 (15-ounce) can cannelloni beans, drained
  • 1 tablespoon herbs de Provence
  • 3 cups chicken stock
  • 1 bay leaf
  • 1 (3-inch) piece Parmesan rind
  • 4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
  • Grated Parmesan, for serving
Directions

Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.

Meanwhile, preheat the oven to 350 degrees F.

Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.8 199
So yummy! So, in Giada's cookbook, she prepares this recipe a bit differently. There is no bread. Instead, she uses pasta (it calls for one cup of broken up spaghetti -- I used broken linguine because that's what I had on hand). I thought it was yummy with the pasta, and I think I would enjoy it more than with bread. My husband thought it tasted as if it had been cooking all day long. I agree...it had a very deep, rich taste, like it had been slow-simmered. Very easy, and very yummy. Another successful Giada dish! item not reviewed by moderator and published
I actually combined this recipe with Ina' recipe for Ribollita, and I am going to rate both 5 stars. This is such a yummy and hearty soup! What I changed from this recipe is omitted the tomato paste, herbs de Provence and bay leaf, subbed bacon for pancetta, and a freshkale/spinach medley for the frozen spinach. Also just served over french baquette toasted. Such a delicious recipe!! Thanks Giada! item not reviewed by moderator and published
Outstanding! Simple to prepare, healthy, yet VERY wonderful taste! Omitted serving the soup over the bread, and served the bread "on the side." As jcorgidog suggested, I will DEFINITELY make a double batch next time. item not reviewed by moderator and published
Easily one of the best soups I've ever made. My family loves it. The herbs de province give it such a distinct and different flavor, along with the pancetta. Take my word for it: Make a double batch! item not reviewed by moderator and published
Very tasty, simple, and I just added a bit of pearl barley to this ...It is very good...Thank You item not reviewed by moderator and published
Easy to follow directions result in an excellent soup! item not reviewed by moderator and published
I registered just to comment on how good this was.... I substituted the spinach for cavalo nero but kept everything else the same. It's amazing on much flavour comes from that Parmesan rind.... This is def a keeper! item not reviewed by moderator and published
So great! I had everything to make this, from my husband's homemade pancetta, to my canned homegrown tomatoes. Easy and luscious. You can probably add your garden vegies, like zucchini, but remember to never throw away the parm rind--freeze it forever for a dish like this. item not reviewed by moderator and published
Unbelievably delicious and not difficult to make!! I made two changed: I used fresh kale in place of the spinach and used 4 cups of broth instead of 3. Giada's recipe had the perfect proportion of salt, pepper and herbs. Also, I used sourdough bread and it was amazing. Thanks Giada! item not reviewed by moderator and published
My family loves this recipe. I typically do not add the pancetta or herbs de provence and it still has wonderful flavor. I increase the chicken stock to 4 cups simply because I like it with a little more liquid. Freezes beautifully. item not reviewed by moderator and published

This recipe is featured in:

Italian Cooking Basics