| | | | | | | |


RibollitaI wanted to make soup for dinner so I would have an excuse to make another loaf of bread. I recently checked out a few cookbooks from the library and I found a recipe for Ribollita in Everyday Pasta by Giada De Laurentiis. The soup looked hearty, comforting, and simple. I didn’t have spinach so I used kale and I really enjoyed the texture it gave to the soup. I paired the ribollita with Marjie’s Honey Lemon Wheat Bread and my House Salad for a delicious and filling meal.



  • 1-2 tbsp olive oil
  • 1 sweet yellow onion, diced
  • 2 carrots, diced
  • 3 oz of pancetta, chopped
  • 4 cloves of garlic, minced
  • Sea salt and freshly cracked pepper, to taste
  • 1 tbsp tomato paste
  • 1 (14 oz) can of diced tomatoes, with juice
  • 2-3 cups of fresh kale, chopped
  • 1 (15 oz) can of white cannellini beans, drained and rinsed
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 6 cups of chicken broth (I used homemade)
  • 1 bay leaf
  • 2-inch piece of Parmesan rind
  • 1 cup whole wheat spaghetti, broken into 1-inch pieces
  • Grated Parmesan, for serving


How to Make Ribollita

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and pancetta; cook for 3-4 minutes or until tender then add the minced garlic and cook, stirring constantly, for 1 minute.

Add the tomato paste, dried basil, and dried oregano then stir until dissolved, about 1 minute. Add the diced tomatoes, chicken broth, cannellini beans, kale, Parmesan rind, and bay leaf.

Let the soup simmer for 20 minutes then bring to a boil, add the spaghetti, reduce the heat and simmer for 10 minutes or until the pasta is al dente. Taste and re-season with sea salt and freshly cracked pepper, if needed. Garnish with grated Parmesan cheese and parsley. Enjoy.



Click here for a printable version of this recipe – For the Love of Cooking.net



Leave a Reply

Your email address will not be published. Required fields are marked *


  1. I made this recently and felt compelled to leave a comment. This soup was delicious, warming, filling, and beautiful! I added a diced potato and left out the pancetta since we're vegetarian. Also used half spinach, half kale. It was really tasty served up with some crusty bread. Next time I will cut back a little on the oregano as it was a bit strong for our tastes, but mellowed out after the

  2. I made it tonight and boy I must say a nice week night dinner save and a tasty non-guilty soup! All the veggies in it!! I will make again.

  3. Do you remove the parm rind before serving? I’m assuming so since mine never quite dissolved in a previous recipe and ended up being a huge blob of parm :/

  4. I love this soup ! It satisfies every need 🙂
    I make mine with no meat or beans and I skip the panceta ..
    But basically it is the same , the kids love it because they will love anything if there is pasta in it and I love it because I like making it and it tastes delicious and there are plenty of leftovers.
    I serve fresh parm at the table for anyone who wants it , we have a picky eater at our house .. you never know what he is not eating on any given day lol.