RIBOLLITA - GIADA DE LAURENTIIS
I haven't made this yet but it looked wonderful! A good hearty soup from Everyday Italian. Giada makes this when cleaning out her frig before items can go bad. If you don't have herbes de Provence, recipes available. I normally don't have rind left around, so I'll just add the cheese. If someone has a better idea, please note for us.
Provided by Southern Lady
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- 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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