Ribollita Italian Soup

This recipe for Ribollita Italian Soup is a delicious hearty soup that’s healthy and comforting.  Very similar to Pasta Fagioli, it’s a cross between a soup and a pasta dish.

This is a wonderful hearty Italian soup.  It’s very much an Italian ‘peasant food’ which is filling food that is inexpensive to make with lots of flavor.

My grandmother always made these kinds of dishes and for me, they are real comfort foods.  It’s traditionally made with day-old bread instead of pasta, but my grandmother made it with pasta and that’s how I like it.

Here’s how to make it:

Heat some olive oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and pepper. Cook until the onion is soft (about 5 minutes).

Add the garlic and fry 1 more minute.

Add the tomatoes and stir, scraping the bottom of the pan. Add the beans, herbs, stock, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.

Add broken up spaghetti lower the heat and cook until tender (about 10 minutes) stirring frequently to keep the pasta from sticking to the bottom of the pan.

Mix in the spinach and discard the rind before serving.

Cook’s Tips:

• Use escarole or kale in place of the spinach
• Don’t have spaghetti?  Any pasta you like will do just adjust the cooking time accordingly.
• This can easily be a vegetarian dish by using vegetable stock.
• If you plan to freeze this soup, do not add the pasta until it’s thawed and reheated.

Variation:

Add 4 ounces of pancetta or chopped bacon until crisp before adding the onions. I make both versions and the pancetta adds more of flavor.

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Ribollita Italian Soup

Warm-up your week with this healthy Italian vegetable soup that's easy to freeze ahead and make ahead.

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Course: Pasta Dish

Cuisine: Italian

Keyword: comfort food, italian, soup

Servings: 5 servings

Calories: 556kcal

Author: Erren Hart of Erren's Kitchen

Ingredients

• 1 onion, chopped
• 2 small carrots, chopped
• 3 stalks of celery, chopped
• 4 garlic cloves, minced or finely sliced
• 1 15-ounce can diced tomatoes, pureed
• 10 ounces package of fresh spinach, or frozen spinach
• 1 15-ounce can cannellini beans, drained
• 6 cups chicken or vegetable stock
• 1 3-inch piece Parmesan rind, optional
• 1 good handful flatleaf parsley, chopped, including the stems
• 3 tablespoons of olive oil
• Grated Parmesan cheese, for serving
• 1 cup of broken spaghetti
• Salt & Pepper, To taste

Cups - Metric

Instructions

• Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and pepper. Cook until the onion is soft (about 5 minutes).
• Add the garlic and fry 1 more minute.
• Add the tomatoes and stir, scraping the bottom of the pan. Add beans, herbs, stock, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.
• If Using frozen spinach, it should be added at this point and mixed in before the pasta. Add broken up spaghetti lower the heat and cook until tender (about minutes) stirring frequently to keep the pasta from sticking to the bottom of the pan.
• If using fresh spinach, add the spinach before serving and cook until tender.  Discard the cheese rind.
• Serve with grated Parmesan cheese.

Nutrition

Calories: 556kcal | Carbohydrates: 85g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 517mg | Potassium: 1001mg | Fiber: 5g | Sugar: 9g | Vitamin A: 9520IU | Vitamin C: 21.4mg | Calcium: 122mg | Iron: 3.6mg

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