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 a lot 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.

Course Pasta Dish

Cuisine Italian

Keyword comfort food, italian, soup

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 5 servings

Calories 556 kcal

Author Erren @ 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 can cannelloni beans drained
• 6 cups chicken or vegetable stock
• 1 3-inch piece Parmesan rind optional
• 1 good handful flat leaf 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

1. 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).
2. Add the garlic and fry 1 more minute.

3. 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.

4. 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.

5. If using fresh spinach, add the spinach before serving and cook until tender.  Discard the cheese rind.

6. Serve with grated Parmesan cheese.

Nutrition Facts

Ribollita Italian Soup

Amount Per Serving

Calories 556 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Cholesterol 9mg3%

Sodium 517mg22%

Potassium 1001mg29%

Carbohydrates 85g28%

Fiber 5g21%

Sugar 9g10%

Protein 21g42%

Vitamin A 9520IU190%

Vitamin C 21.4mg26%

Calcium 122mg12%

Iron 3.6mg20%

* Percent Daily Values are based on a 2000 calorie diet.

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