Posted June 19th, 2007 | Recipes

Ingredients: Ribollita Soup: Serves 4-6

  • ¼ cup of extra virgin olive oil
  • 1 medium sized onion, chopped
  • 1 carrot, chopped
  • 5 ounces of pancetta, chopped finely (or substitute a salty bacon)
  • 1 garlic clove, finely minced
  • 1 teaspoon of salt and freshly ground pepper
  • 1 tablespoon of tomato paste
  • 15-ounce can of petite cut diced tomatoes (with jalapenos for extra kick)
  • 5 ounces of fresh baby spinach
  • 15-ounce can of cannelloni beans, rinsed and drained
  • 1 tablespoon each of dry thyme, oregano, and basil
  • ½ teaspoon of dry marjoram
  • 3 sprigs of fresh rosemary
  • 3 cups of chicken stock
  • 1 bay leaf
  • 4-inch piece of Parmesan Rind


Heat olive oil in large pot over medium heat. Add chopped onion, carrot, pancetta, salt, and pepper, and sauté until onion becomes translucent. Add garlic and continue to sauté until pancetta begins to crisp. Add tomato paste; stir until dissolved. Add tomatoes and stir to deglaze pan. Add fresh spinach until wilted, and then add beans, dry herbs, stock, whole bay leaf, rosemary sprigs, and Parmesan rind. Bring the soup to boil and reduce heat and simmer for 30-40 minutes, stirring gently from time to time. Remove bay leaf, rosemary stalk, and Parmesan rind. Top off with a crusty piece of bread and enjoy a festive meal on a cool summer night.

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