"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ribollita Recipe

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This recipe for Ribollita, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorie Prokup
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp olive oil
1 onion, chopped
1 carrot, peeled & chopped
- lb. Italian sausage (2-4 links), brown, crumble & drain
2 cloves garlic, minced
tsp salt
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

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.

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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