Ribollita - Giada De Laurentiis

poniedziałek, 10 lutego 2014

Ribollita - Giada De Laurentiis

Time: 55 mins

Ingredients

  • 1/4 cup extra virgin olive oil, plus some for drizzling on bread
  • 1 onion, chopped
  • 1 carrot, chopped
  • 4 ounces pancetta, chopped
  • 2 garlic cloves, 1 minced and 1 whole
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon tomato paste
  • 1 (15 ounce) can diced tomatoes
  • 1 lb frozen spinach, thawed and squeezed dry
  • 1 (15 ounce) can cannellini beans, drained
  • 1 tablespoon herbes de provence
  • 3 cups chicken stock (or vegetable bouillon)
  • 1 bay leaf
  • 1 piece parmesan cheese, rind 3 inches
  • 4 -6 ciabatta rolls, halved lengthwise (or any old bread)
  • grated parmesan cheese, for serving

Directions

  • 1 Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper.
  • 2 Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes.
  • 3 Add tomato paste and stir until dissolved.
  • 4 Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits.
  • 5 Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind.
  • 6 Bring the soup to a boil, reduce heat and simmer for 30 minutes.
  • 7 Meanwhile, preheat the oven to 350 degrees.
  • 8 Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes.
  • 9 Remove from the oven and rub the top of the toasts with the whole garlic clove.
  • 10 Place the toasts in the serving bowls and ladle the soup over the toasts.
  • 11 Sprinkle with Parmesan and serve immediately.

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