Ribolita Soup

Italian recipe from foodnetwork.com
Ribolita Soup
Ribolita Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    Cup Extra-Virgin Olive Oil

  • 1

    Medium Onion

  • 1

    Stalk Carrot

  • 4

    Oz Pancheta (or Bacon) Chopped

  • 2

    Cloves Garlic Minced

  • 1

    Teaspoon Salt

  • 1

    Teaspoon Pepper

  • 1

    Tablespoon Tomatoe Paste

  • 1

    Can(15 oz) Diced Tomatoes

  • 1

    Pound Spinach Thawed and aqueezed dry

  • 1

    Can(15 oz) Beans (Cannelloni) Drained

  • 1

    Tablespoon Herbs de Provance

  • 3

    Cups Chicken Stock

  • 1

    Leaf Bay Leaf

  • 1

    (3 inch) Parmesan rind

  • Grated Parmesan for serving

Directions

Step 1 Heat the oil in a heavy large pot over medium heat. Step 2 Add Onion, Carrot, Panchetta, Garlic, Salt and Pepper Step 3 Cook until onion is brown and the pancettais crisp, about 7 minutes Step 4 Add tomatoe paste and stir until dissolved. Add diced tomatoes and stir, scraping the bottom of the pan with a wodden spoon to release all the brown bits. Step 5 Bring the soup to a boil, reduce heat and simmer for 30 minutes.

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