Ribollita

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Spring Cleaning

Rated: 5 stars out of 5Rate itRead users' reviews (167)

RECIPE
COMMENTS & REVIEWS(167)

Photo: Ribollita

Cook Time:
40 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 40 min
Total:: 55 min

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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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Comments & Reviews

recipe Ribollita
Michelle Philadelphia, PA 10-05-2009
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great
Rated: 5 stars out of 5

fantastic and easy
recipe Ribollita
Karla Denver, CO 09-23-2009
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Hits the spot!
Rated: 5 stars out of 5

This is delicious! So hearty and yummy! Good job Giada. I didn't have any ciabatta rolls around, so i used my potato rolls... which are much less dense and it soaked it all up nice and good but got a bit soggy. I toasted one roll for myself so i'm going to the store to find ciabatta and throw that in there. i can't wait! i'm so glad i found this recipe now before the denver snow starts rolling in. best part is that you probab;y have everything you need already in your fridge. i do and i'm gonna make a point to have all the ingredients on hand all the time. so good. i agree that it doesnt make a lot. i made it just for me and i could probably finish myself throughout the day. :) try it!Read more
recipe Ribollita
Lou Ann Napoleon, OH 07-13-2009
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Loved this!
Rated: 5 stars out of 5

Made this great soup with a little bacon instead of panchetta. Also, added one and a half more ups of chicken stock and less... spinach (as others suggested). The one ingredient that I added, which you did not use, was 1/2 teaspoon of red pepper flakes. This really added just enough heat! My husband is NOT a tomato lover, but he really enjoyed this soup! Thank you, Giada!Read more
recipe Ribollita
Camille Barling, AR 07-12-2009
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Excellent!
Rated: 5 stars out of 5

I made this soup for my family. I thought it had wonderful flavor and easy to make! I will continue to cook this dish for... my family! YUMM!!Read more
recipe Ribollita
Mev Greensboro, GA 07-10-2009
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FLAVOR PERSONIFIED!
Rated: 5 stars out of 5

This a very tasty dish. The Herbes de Provence add an interesting complexity that we thorougly enjoyed. Not being a big fan... of pancetta, I used an apple-wood bacon and it worked nicely. Using the rind from the cheese is a good idea when making any Italian style soup/stew. And once you use the tomato paste in a tube, you will NEVER use the canned again. The double concentrated flavor is superior and I use it whenever tomato paste is called for in a recipe. In addition, so many recipes call for a tablespoon or two and with the tube variety, it is not wasted. Store it in the refrigerator and try not to lick your fingers...it's terrific.Read more
recipe Ribollita
Sue Glenwood, IA 07-04-2009
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Very VERY good!
Rated: 5 stars out of 5

I think the recipe calls for more spinach that Giada used on the show.. Will definately make again with about half the... spinach. Read more