Ribollita with Spaghetti

Name: Ribollita with Spaghetti
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: ¼ cup extra-virgin olive oil; 1 onion, chopped; 2 small carrots, peeled and chopped; 4 ounces thick sliced pancetta, chopped (or substitute 4 slices thick-cut bacon); 2 cloves garlic, minced; ½ tsp. salt; ½ tsp. pepper; 1 Tbsp. tomato paste; 1 (14.5 oz.) can diced tomatoes, with juice; 1 (10 oz) box frozen, chopped spinach, thawed and squeezed dry; 1 (15 oz.) can Great Northern or Cannelini beans, drained and rinsed; 1 tsp. dried thyme; 1 tsp. dried rosemary; 6 cups low-sodium chicken broth; 1 bay leaf; 3 inch piece of Parmesan rind; 1 cup spaghetti, broken into 1-2 inch pieces; grated Parmesan, for serving

Ribollita with Spaghetti was pinched from <a href="http://chewnibblenosh.com/2012/01/25/ribollita-with-spaghetti/" target="_blank">chewnibblenosh.com.</a>

INGREDIENTS

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¼ cup extra-virgin olive oil

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1 onion, chopped

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2 small carrots, peeled and chopped

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4 ounces thick sliced pancetta, chopped (or substitute 4 slices thick-cut bacon)

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2 cloves garlic, minced

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½ tsp. salt

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½ tsp. pepper

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1 Tbsp. tomato paste

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1 (14.5 oz.) can diced tomatoes, with juice

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1 (10 oz) box frozen, chopped spinach, thawed and squeezed dry

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1 (15 oz.) can Great Northern or Cannelini beans, drained and rinsed

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1 tsp. dried thyme

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1 tsp. dried rosemary

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6 cups low-sodium chicken broth

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1 bay leaf

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3 inch piece of Parmesan rind

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1 cup spaghetti, broken into 1-2 inch pieces

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grated Parmesan, for serving

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