Ribollita - Giada De Laurentiis

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/4 cup extra virgin olive oil, plus some for drizzling on bread
• 1 onion, chopped
• 1 carrot, chopped
• 4 ounces pancetta, chopped
• 2 garlic cloves, 1 minced and 1 whole
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon tomato paste
• 1 (15 ounce) can diced tomatoes
• 1 lb frozen spinach, thawed and squeezed dry
• 1 (15 ounce) can cannellini beans, drained
• 1 tablespoon herbes de provence
• 3 cups chicken stock (or vegetable bouillon)
• 1 bay leaf
• 1 piece parmesan cheese, rind 3 inches
• 4 -6 ciabatta rolls, halved lengthwise (or any old bread)
• grated parmesan cheese, for serving

Recipe

• 1 heat the oil in a heavy large pot over medium heat. add the onion, carrot, pancetta, minced garlic, salt, and pepper.
• 2 cook until the onion is golden brown and the pancetta is crisp, about 7 minutes.
• 3 add tomato paste and stir until dissolved.
• 4 add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits.
• 5 add the spinach, beans, herbs, stock, bay leaf, and parmesan rind.
• 6 bring the soup to a boil, reduce heat and simmer for 30 minutes.
• 7 meanwhile, preheat the oven to 350 degrees.
• 8 drizzle the ciabatta halves with olive oil. toast until golden brown, about 5 minutes.
• 9 remove from the oven and rub the top of the toasts with the whole garlic clove.
• 10 place the toasts in the serving bowls and ladle the soup over the toasts.
• 11 sprinkle with parmesan and serve immediately.