Ribollita Recipe
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 This recipe for Ribollita, by Lorie Prokup, is from A Fine Collection of Yum ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Lorie Prokup
Added: Sunday, February 10, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Tbsp olive oil
1 onion, chopped
1 carrot, peeled & chopped
¼ - ½ lb. Italian sausage (2-4 links), brown, crumble & drain
2 cloves garlic, minced
½ tsp salt
½ tsp freshly ground black pepper
1 T tomato paste
1 (14.5 oz) can diced tomatoes, with juice
1 (10 oz) pkg. frozen spinach, thawed & squeezed dry
1 (15 oz) can cannelloni or navy beans, drained & rinsed
2 tsp herbs de Provence
6 c chicken broth
1 bay leaf
3 inch piece of Parmesan rind
1 cup spaghetti broken into 1” pieces
Grated Parmesan, for serving
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Directions: |
Directions:Heat the oil in a large, heavy pot over medium heat. Add the onion, carrot, pancetta, garlic, salt & pepper. Cook until the onion is golden brown stirring occasionally, about 7”. Add the tomato paste & stir until dissolved. Add the tomatoes & stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, broth, bay leaf, & Parmesan rind. Bring the soup to a boil, and then add spaghetti, reduce the heat, and simmer for 10” or pasta is al dente. Add sausage & heat through. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: This is Lorie's version of a Giada De Laurentis recipe! Parmesan rind can be found in your deli or you can ask the deli counter for scraps. Freeze extras. Serves 4 to 6.
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