Ribollita
A hearty Tuscan white bean soup with plenty of veggies
Ingredients
- 1/4 cup extra virgin olive oil
- 1 onion chopped
- 1 carrot chopped
- 4 ounces pancetta or bacon chopped
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 15-ounce can diced tomatoes
- 3 cups chopped spinach or kale
- 1 15-ounce can cannelloni beans, drained (or dried, soaked, and boiled)
- 1 tablespoon herbs de Provence
- 3 cups chicken or vegetable stock
- 1 bay leaf
- 1 3-inch piece Parmesan rind
- salt and pepper to taste
- Grated Parmesan for serving
Instructions
- Heat the oil in a heavy large pot over medium heat until it shimmers.
- Add the onion, carrot, pancetta, and minced garlic, then season with a pinch of 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 20 minutes.
- Season with salt and pepper to taste
Notes
Consider doubling the recipe if your family eats a lot.
Source: http://www.cookingchanneltv.com/recipes/giada-de-laurentiis/ribollita.html
