| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 6 servings |
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. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 547 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 11 g |
| Sugar | 10 g |
| Protein | 24 g |
| Cholesterol | 20 mg |
| Sodium | 1180 mg |
| Serving Size | 1 of 6 servings |
| Calories | 547 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 11 g |
| Sugar | 10 g |
| Protein | 24 g |
| Cholesterol | 20 mg |
| Sodium | 1180 mg |
Reviews
For Christmas Dinner the soup was our 1st Course. I substituted meatballs glazed in fresh pomegranates for pancetta. I used fresh spinach. 3 of our guests asked for the leftover soup; my husband requested i make another just for us.
I have made this so many times over the years. It’s one of my go-to favorite autumn soups. My only comment is that I usually cook the aromatics and pancetta longer until the pancetta is actually closer to crispy – 7 minutes isn’t enough.
Delicious!
Super easy, healthy & delicious!
Sorry, but Ribollita does not look like that. That looks like minestrone soup
Absolutely hands down so tasty and satisfying in a soup on a cold day!! Thanks for the recipe! Will make again for sure.
Although the reviews were so high, I was skeptical because of the simple ingredients. And truthfully, it did not look near as pretty as the photo. This was amazing though! Really blown away–cannot wait to make it again. The ciabatta in the bowl was delicious but it was even fantastic without bread. The only modifications I made were an extra ounce of pancetta, a rind of aged gouda instead, and half the herbs de provence. Oh and I made the day prior and reheated in the crockpot.
I find the tablespoon of herbs de Provence overwhelms the soup, so I would recommend cutting back to your taste.
Perfect and darn close to my bowl in Florence. It really is about what is on hand. So i used some bacon as I forgot the pancetta. But they use the last week leftovers for this hardy dish. I did buy day old artisan bread with cheese and toasted with olive oil. I did not drain spinach either.
I’ve been making this soup for years, its the best. good inexpensive meal too. You don’t need to drain the spinach. just throw it in frozen, doesn’t make it wateree. Also i’ve used fresh spinach when that is all I have, works well. I grate the parm, you can use the rind but it takes awhile for it to melt into the soup