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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Aishe Aishe
[email protected]Yum!
Abib Jimoh
[email protected]5 stars! This soup is amazing.
Niruprem Love
[email protected]This is the best ribollita I've ever had. Thanks for sharing the recipe, Giada!
Abonga Dabane
[email protected]I'm always looking for new and interesting soup recipes. This ribollita is definitely going into my regular rotation.
Michael Latecki
[email protected]I made this soup in my slow cooker and it turned out perfectly. It's a great way to have a hot meal ready when you get home from work.
A Sahive
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover vegetables.
Jacqui Ntombela
[email protected]This soup is so hearty and filling. It's perfect for a cold winter day.
Larhubarbe Louis Michael Orlando
[email protected]I'm a vegetarian, so I omitted the pancetta from this recipe. It was still delicious! The vegetables were perfectly cooked and the broth was very flavorful.
Bendy Mendy
[email protected]I've always loved ribollita, but this recipe takes it to the next level. The addition of pancetta and Parmesan cheese really elevates the flavor.
Elizabeth Wiese
[email protected]This recipe is a keeper! It's easy to make and absolutely delicious. I highly recommend it to anyone who loves Italian food.
Krystalle Martinez
[email protected]I made this soup for a potluck and it was a huge hit. Everyone raved about the rich flavor and comforting texture.
Shree ram Bhatta
[email protected]My family loved this ribollita! The kids especially enjoyed the chewy bread that soaks up all the delicious broth.
Sardar Meer
[email protected]I was a bit skeptical about using kale in a soup, but I'm so glad I gave it a try. It adds a wonderful depth of flavor and texture.
Kinsley Farmer
[email protected]This is one of those recipes that gets better the next day. The flavors meld together beautifully, and the soup is even more delicious reheated.
Silver Igwe
[email protected]I've tried many ribollita recipes, but Giada's is by far the best. Her use of fresh vegetables and herbs really shines through in this dish.
APOSTLE & PROPHETESS
[email protected]This ribollita was a delightful journey through Tuscan flavors. The combination of hearty vegetables, savory broth, and crusty bread made for a comforting and satisfying meal.