Ribollita

Name: Ribollita
Ingredients: 1/4 cup extra-virgin olive oil; 1 onion, chopped; 1 carrot, peeled and chopped; 4 ounces pancetta, chopped; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon tomato paste; 1 (14.5-ounce) can diced tomatoes, with juice; 1 (10-ounce) package frozen spinach, thawed and squeezed dry; 1 (1 ounce) can cannellini beans, drained and rinsed; 2 teaspoons herbes de Provence; 6 cups low-sodium chicken broth; 1 bay leaf; 3-inch piece of Parmesan rind; 1 cup spaghetti broken into 1-inch pieces; Grated Parmesan, for serving

17 ingredients

9 steps

Ingredients

1/4 cup extra-virgin olive oil
1 onion, chopped
1 carrot, peeled and chopped
4 ounces pancetta, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes, with juice
1 (10-ounce) package frozen spinach, thawed and squeezed dry
1 (1 ounce) can cannellini beans, drained and rinsed
2 teaspoons herbes de Provence
6 cups low-sodium chicken broth
1 bay leaf
3-inch piece of Parmesan rind
1 cup spaghetti broken into 1-inch pieces
Grated Parmesan, for serving

Directions

1

Heat the oil in a large, heavy pot over medium heat.
2

Add the onion, carrot, pancetta, garlic, salt, and pepper.
3

Cook until the onion is golden brown and the pancetta is crisp, stirring occasionally, about 7 minutes.
4

Add the tomato paste and stir until dissolved.
5

Add the tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits.
6

Add the spinach, beans, herbes de Provence, broth, bay leaf, and the Parmesan rind.
7

Bring the soup to a boil, then add the spaghetti, reduce the heat, and simmer for 10 minutes, or until the pasta is al dente.
8

Discard the Parmesan rind and bay leaf, and ladle the soup into bowls.
9

Sprinkle with Parmesan cheese and serve.