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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
Details
Preparation
Step 1
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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