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RibollitaI wanted to make a 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.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe from Everyday Pasta by Giada De Laurentiis
  • 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


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. 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

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  1. Anonymous says:

    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 :/

    1. Yes, I removed it right before serving.


  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.