Ribollita - A Simple Italian Vegetable Soup for Dinner

Ribollita

This soup is just too good not to repost for cold winter days. Even in Austin it's chilly outside for the next few days. And in Texas, any temperature below 50 degrees F is cause to make soup and bread for dinner. Ribollita is a simple Italian vegetable soup full of bits of ham, tomato, spinach and cannelloni beans. Flavored with herb de Provence, it is fragrant and filling. The soup is ready after a quick 30 minute simmer on the stove. The most time consuming part of this recipe is the chopping. Ribollita keeps well in the fridge for a few days and can be frozen for future meals, assuming you have any leftovers.

Served over toasted Ciabatta bread, chunky Texas Toast or store-bought croutons and garnished with Parmesan cheese, you can have a healthy and tasty dinner in less than an hour on any busy night. To make the soup vegetarian use vegetable broth and eliminate the pancetta.

I saw Giada De Laurentiis make this soup on the Food Network a few years ago. As I looked through my favorite Italian cookbooks and then a few online sites and compared recipes, I found several cooks that suggested finishing the soup off by topping it with Parmesan cheese and canned fried onion rings--yes, the ones you use for your holiday Green Bean Casserole! I was skeptical, but the salty, crisp onions are amazing as a garnish. Mind you, I could also eat them directly out of the can instead of potato chips. And by the way--the back of the cannelloni bean can recipe is almost identical to Giada's--or vice versa.

Parmesan cheese rind, sometimes found in your deli cheese section,
 can be added to the soup while cooking for addition flavor.

Beautiful and healthy veggies in a flavorful tomato-based broth.

Freshly grated Parmigiana Reggiano to finish.

Enjoy!

Ribollita

recipe adapted from Giada De Laurentiis
and the back of the Cannelloni bean can
Serves 6

Printable Recipe

1/4 cup extra-virgin olive oil
1 medium onion, chopped
1 carrot, chopped
6 ounces pancetta, chopped (if you can't find pancetta, use ham or bacon)
2 large cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons tomato paste
1 (15-ounce) can petite diced tomatoes
1 pound frozen spinach, thawed and squeezed dry
1 (15-ounce) cannelloni beans, drained
1 tablespoon herbs de Provence
5 cups chicken stock
1 chicken bouillon cube
1 bay leaf
1 (3-inch) piece Parmesan rind, optional
1 Ciabatta bread, sliced thick or Texas Toast
Grated Parmesan cheese for serving
Canned fried onion rings (optional)

Heat oil in heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until onion is light golden and pancetta is crisp, about 7-8 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release the brown bits. Add spinach, beans, herbs, stock, chicken bouillon cube, bay leaf, and Parmesan rind, if using. Bring soup to a boil, reduce heat and simmer for 30 minutes. Stir occasionally.

Preheat oven to 350°F. Brush Ciabatta halves or Texas Toast with olive oil. Toast until golden brown, about 5-7 minutes. Remove from oven and rub top of toasts with whole garlic clove.

To serve, place the toasts in serving bowls and ladle soup on top. Sprinkle with Parmesan cheese and top with canned onions, if using. Serve immediately.