Ribollita
Ribollita is an Italian soup made with broken spaghetti, turkey bacon, spinach, and a Parmesan chicken broth. A delicious, hearty soup!
Ingredients
- 1/4 cup extra virgin olive oil
- 1 onion (chopped)
- 1 carrot (peeled and chopped)
- 4 ounces pancetta or turkey bacon (chopped)
- 2 garlic cloves (minced)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 14.5 ounces canned petite cut diced tomatoes (with juice )
- 10 ounces frozen spinach (thawed and squeezed dry)
- 2 teaspoons herbes de Provence
- 6 cups low sodium chicken broth
- 1 bay leaf
- 3- inch piece of Parmesan rind
- 1 1/2 cups spaghetti broken into 1-inch pieces
- grated Parmesan (for serving)
Instructions
- Heat the oil in a large, heavy pot over medium-heat. Add the onion, carrot, pancetta or turkey bacon, garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta/bacon is crisp or cooked through, stirring occasionally, about 7 minutes.
- Add the tomato paste and stir until dissolved. Add the tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all of the brown bits.
- Add the spinach, herbes de Provence, broth, bay leaf, and the Parmesan rind. Bring the soup to a boil, then add the spaghetti, reduce the heat, and simmer for 10 minutes, or until the pasta is al dente.
- Discard the Parmesan rind and bay leaf, and ladle the soup into bowls. Sprinkle with Parmesan cheese and serve.
