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.

No additional tips available.

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

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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.

Ribollita

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