This recipe for Ribollita is a delicious Italian soup. 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 kind of dishes and for me, they are real comfort foods. It’s traditionally made with day of bread instead of pasta, but my grandmother made it with pasta and that’s how I like it.
You can use escarole or kale in place of the spinach and any pasta you like will do.
This can easily be a vegetarian dish by using vegetable stock.
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.
- 1 onion chopped
- 2 small carrots chopped
- 3 stalks of celery chopped
- 4 garlic cloves minced or finely sliced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 15oz can diced tomatoes pureed
- 10 oz package of frozen spinach
- 1 15oz 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
- 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 the spinach, 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 minutes) stirring frequently to keep the pasta from sticking to the bottom of the pan.
- Discard the cheese rind.
- Serve with grated Parmesan cheese.