Ribollita
Ribollita is an Italian soup made with broken spaghetti, turkey bacon, spinach, and a Parmesan chicken broth. A delicious, hearty soup!
Servings 6
Calories 471kcal
Ingredients
- ¼ cup extra virgin olive oil
- 1 onion chopped
- 1 carrot peeled and chopped
- 4 ounces pancetta or turkey bacon chopped
- 2 garlic cloves minced
- ½ teaspoon salt
- ½ 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 ½ 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
Nutrition
Calories: 471kcal | Carbohydrates: 56g | Protein: 23g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 22mg | Sodium: 854mg | Potassium: 802mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7415IU | Vitamin C: 12mg | Calcium: 184mg | Iron: 4mg