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 t salt
1 t pepper
1 T tomato paste
1 (15-ounce) can diced tomatoes
6 oz. frozen spinach, thawed and squeezed dry
1 (15-ounce) can cannelloni beans, drained
1 tablespoon herbs de Provence
4 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.
Originally Submitted
6/5/2010
0 Out of 5 from
0 reviews
You can add this Ribollita recipe to your own private DesktopCookbook.