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Giada’s Ribollita

Giada's Ribollita
PREP TIME
15 min
COOK TIME
40 min
YIELDS
6 servings

Ribollita is an thick Italian soup stemming from rustic peasant food and is cheap, delicious and easy to make.

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Ingredients

¼
cup extra-virgin olive oil, plus some for drizzling on bread
1
onion, chopped
1
carrot, chopped
4
oz pancetta, chopped
2
cloves garlic, 1 minced and 1 whole
1
tsp salt
1
tsp freshly ground black pepper
1
Tbsp tomato paste
1
(15-oz) can diced tomatoes
1
lb(s) frozen spinach, thawed and squeezed dry
1
(15-oz) can cannelloni beans, drained
1
Tbsp herbs de Provence
3
cups chicken stock
1
bay leaf
1
(3-inch) piece Parmesan rind
4
- 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
Grated Parmesan, for serving
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Directions

Step 1

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.

Step 2

Meanwhile, preheat the oven to 350ºF.

Step 3

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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