Ribollita Recipe – Eats Now

Name: Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1187

kcal

Calories

Fat

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 onion, chopped, 1 carrot, peeled and chopped, 4 ounces pancetta, chopped, and more.

Yes, Ribollita falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ribollita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions