Photo: Ribollita Recipe
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.
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By bphillips_11963758
North Carolina
on April 30, 2012
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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.
By SunnyBeaches13
on April 17, 2012
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So good! Didn't have to change a thing. My grandparents were from Italy, and this soup is just on par with their wonderful homemade cooking. I'm not sure why some people were complaining it had to much spinach... it was just right.
By HHutchins50
on March 07, 2012
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This is my go to recipe. I often make a double batch and take some to my elderly mother who absolutely loves it. Today I added kale and substituted fresh (bagged baby spinach for frozen. Also, because we are on a low sodium diet, and the pancetta is plenty salty on its own, I eliminated the salt, used reduced sodium broth and half the amount stock and added some water to taste. It's a nourishing, healthy, comforting, flu-fighting meal in a bowl.
Read all 190 reviews