Best Ribollita Di Luana Recipes

Ribollita image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 17

1/4 cup extra-virgin olive oil, plus some for drizzling on bread
1 onion, chopped
1 carrot, chopped
4 ounces pancetta, chopped
2 cloves garlic, 1 minced and 1 whole
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 (15-ounce) can diced tomatoes
1 pound frozen spinach, thawed and squeezed dry
1 (15-ounce) can cannelloni beans, drained
1 tablespoon herbs de Provence
3 cups chicken stock
1 bay leaf
1 (3-inch) piece Parmesan rind
4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
Grated Parmesan, for serving

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 F.
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.

Ribollita di Luana image

Provided by Maggie Barrett

Time 2h

Yield Serves 6 to 8

Number Of Ingredients 20

1/2 cup olive oil
1/2 yellow onion, finely chopped
2 cloves garlic, finely chopped
3 stalks celery, cut into 1/3 -inch-thick slices
4 carrots, peeled and sliced into 1/3 -inch-thick rounds
2 zucchini, halved lengthwise and cut into 1/3 -inch-thick slices
2 yellow squash, halved lengthwise and cut into 1/3 -inch-thick slices
1/2 fennel bulb, cut into 1/2 -inch-thick pieces
1/4 savoy cabbage, roughly chopped
2 15-ounce cans cannellini beans, drained and rinsed
1 14-ounce can peeled whole tomatoes, drained and divided into pieces
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped sage
1/2 cup finely chopped flat-leaf parsley
1 bay leaf
1 bunch spinach (about 6 cups), rinsed and roughly chopped
Red-pepper flakes
Extra-virgin olive oil
Parmesan cheese, grated
Crusty bread, optional

Steps:

Heat a large soup pot over medium-high heat. Add the oil. When hot, stir in the onion, garlic, celery, carrots, zucchini, squash, fennel and cabbage. Season with salt. Cook for 15 minutes, stirring occasionally.
Add the beans, tomatoes, herbs and 2 cups water. Season with more salt, then gently fold together until combined. Press on the solids so they are submerged in the water. Bring to a boil, then lower the heat and simmer uncovered for 1 hour. Stir gently only once or twice.
Fold in the spinach and simmer 30 minutes more. Remove the bay leaf. Stir in more salt and red-pepper flakes to taste.
Ladle the soup into individual serving bowls. Drizzle each with olive oil and sprinkle with grated Parmesan. If you choose, serve with bread.