Ribolita Soup

By ang1276p

Italian recipe from foodnetwork.com

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

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.