Ribollita (Tuscan Stew)
A hearty Tuscan Stew loaded with vegetables and flavor.
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
Instructions
- 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.
- Sprinkle with Parmesan and serve immediately. Serve with ciabiatta rolls for happy dipping!
Notes
Recipe courtesy Giada De Laurentiis
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