Ribollita - Giada De Laurentiis

Recipe by Southern Lady
READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
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