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Ribollita

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Total Time: 55 minutes
Servings: 6

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