Looking for an easy, tasty soup? Then Ribollita is for you. Normally this calls for some frozen spinach but since I did not have any on hand I left it out and the soup was still excellent. Add some olive oil (2-3 T) to a heavy pan, add chopped pancetta and onion. Saute for a few minutes, until pancetta starts to render and the onions begin to soften.Add chopped carrots (2-3) and continue to cook for about 5 minutes. Now you can add the remaining ingredients, bring to boil, reduce heat and simmer for 30 minutes.Serve in big soup bowls, sprinkle with some fresh shaved Parmesan cheese. Enjoy!
2-3 T olive oil
1 onion, chopped
2-3 carrots, chopped
4 ounces pancetta, chopped
1 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
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
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 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.