Ribollita
From turtle66 14 years agoIngredients
- 1-2 tbsp olive oil shopping list
- 1 sweet yellow onion, diced shopping list
- 2 carrots, diced shopping list
- 3 oz of pancetta, chopped shopping list
- 4 cloves of garlic, minced shopping list
- sea salt and freshly cracked pepper, to taste shopping list
- 1 tbsp tomato paste shopping list
- 1 14 oz can of diced tomatoes, with juice shopping list
- 2-3 cups of fresh kale, chopped shopping list
- 1 15 oz can of white cannellini beans, drained and rinsed shopping list
- 1 tsp dried basil shopping list
- 1 tsp dried oregano shopping list
- 6 cups of chicken broth (I used homemade). shopping list
- 1 bay leaf shopping list
- 2 inch piece of Parmesan rind shopping list
- 1 cup whole wheat spaghetti, broken into 1 inch pieces shopping list
- Grated Parmesan, for serving shopping list
How to make it
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and pancetta; cook for 3-4 minutes or until tender then add the minced garlic and cook, stirring constantly, for 1 minute. Add the tomato paste, dried basil and dried oregano then stir until dissolved. Add the diced tomatoes, chicken broth, cannellini beans, kale, Parmesan rind, and bay leaf.
- Let the soup simmer for 20 minutes then bring to a boil, add the spaghetti, reduce the heat and simmer for 10 minutes or until the pasta is al dente. Taste and re season with sea salt and freshly cracked pepper, if needed. Garnish with grated Parmesan cheese and parsley. Enjoy.
The Rating
Reviewed by 4 people-
I'm loving all these flavors - thanks for such a great post!
valinkenmore in Malott loved it -
This will be very nice indeed. The prep will slow some down but that's their problem. Very nice flavor balance. Mind if I toss in a bottle of good beer? Thanks for the post, amigo. RJ
elgourmand in Apia loved it -
Memories from childhood - real soup! Thankyou for sharing...5!!!!!
nadaism in Bathurst loved it
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