Ribollita

April 25, 2014

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.

1 onion, chopped
2 small carrots, chopped
3 stalks of celery, chopped
4 cloves garlic, 1 minced or finely sliced
1 teaspoon salt
1 teaspoon ground black pepper
1 (15-ounce) can diced tomatoes (pureed)
10 oz package of frozen spinach
1 (15-ounce) can cannelloni beans, drained
6 cups chicken or vegetable stock
1 (3-inch) piece Parmesan rind (optional, but if you
can get a hold of it, it adds a lot of flavor).
1 good handful of flat leaf parsley (including the stems), chopped
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 golden brown (about 7 minutes). Add the garlic and fry 1 more minute. Add the tomatoes...
See the full directions on my site

Nutritions

Calories
923

Sodium
1547mg
64% DV

Fat
49g
75% DV

Protein
80g
161% DV

Carbs
33g
11% DV

Fiber
13g
52% DV