Ribollita

Name: Ribollita
Yield: 4 to 6 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 onion, chopped; 1 carrot, peeled and chopped; 4 ounces pancetta, chopped; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon tomato paste; 1 (14.5-ounce) can diced tomatoes, with juice; 1 (10-ounce) package frozen spinach, thawed and squeezed dry; 1 (1 ounce) can cannellini beans, drained and rinsed; 2 teaspoons herbes de Provence; 6 cups low-sodium chicken broth; 1 bay leaf; 3-inch piece of Parmesan rind; 1 cup spaghetti broken into 1-inch pieces; Grated Parmesan, for serving

January 26, 2012

Broken strands of spaghetti are the starch in my family’s version of ribollita, a thick Tuscan soup that is usually made with cubes of stale bread. We always had odds and ends of long pasta on the pantry shelves when I was a child and serving it this way made a hearty meal out of a little bit of pasta.

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