Elaine's Tuscan Ribollita

Elaine Douglas

By
@BreadandSoupLady

I learned to make this soup in a cooking course in Florence, Italy. There are as many versions of this recipe as there are Italian mamas. As you can see in the instructions the soup has as many variations as you want to use - make it your own. I serve this frequently at home.
It freezes very well. I sometimes double the recipe so I have some for the freezer.
Enjoy.


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Rating:

Comments:

Serves:

6-8

Prep:

20 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

1/4 c
extra-virgin olive oil, plus some for drizzling on bread
1 large
onion, chopped
1
leek sliced lengthwise to rinse and then in ¼ inch crosswise slices
1
carrot, chopped
4 oz
pancetta or streaky bacon, chopped
2 clove
garlic, minced
1 tsp
salt
1 tsp
freshly ground black pepper
1 can(s)
tomato paste
1 can(s)
(19-ounce) diced tomatoes or 1 ½ lb frozen tomatoes
1 lb
frozen spinach, thawed and squeezed dry ( or beet greens or kale)
1 can(s)
(15-ounce) can cannelloni beans, drained (may use red kidney beans or a can of mixed beans)
1 Tbsp
herbs de provence
1 pinch
peperoncino (pepper flakes) optional
1
bay leaf
3 c
chicken stock
1
(3-inch) piece parmesan rind (optional)
3 c
cubed day-old - preferably an italian type bread or rolls
grated parmesan, for serving

Directions Step-By-Step

1
Heat the oil in a heavy large pot over medium heat. Add the onion, leeks, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes.
2
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, herbs, stock, bay leaf, and Parmesan rind.
3
Bring the soup to a boil, reduce heat and simmer for 30 minutes. If soup is too thick add 1 cup of water or stock. Add the beans and bring to a boil. Add the bread cubes and simmer for 10 minutes. Taste for seasoning.
4
Serve in a soup bowl, drizzle with small amount of olive oil, sprinkle with Parmesan and serve immediately.

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Low Fat, Low Sodium
Other Tags: For Kids, Healthy, Heirloom