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Ribollita

Ribollita

Meghan
Ribollita is an Italian soup made with broken spaghetti, turkey bacon, spinach, and a Parmesan chicken broth. A delicious, hearty soup!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Soup
Cuisine Italian
Servings 4

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.

Notes

Source: Adapted from Everyday Pasta
You're Gonna Bake It After All
bakeitafterall.com
Keyword gluten free, Italian, main dish, soup