RIBOLLITA - GIADA DE LAURENTIIS
I haven't made this yet but it looked wonderful! A good hearty soup from Everyday Italian. Giada makes this when cleaning out her frig before items can go bad. If you don't have herbes de Provence, recipes available. I normally don't have rind left around, so I'll just add the cheese. If someone has a better idea, please note for us.
Provided by Southern Lady
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper.
- Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes.
- Add tomato paste and stir until dissolved.
- Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits.
- Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind.
- Bring the soup to a boil, reduce heat and simmer for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees.
- Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes.
- Remove from the oven and rub the top of the toasts with the whole garlic clove.
- Place the toasts in the serving bowls and ladle the soup over the toasts.
- Sprinkle with Parmesan and serve immediately.
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Marie Maloney
[email protected]This soup was a total disaster. It was watery and flavorless, and the bread was completely soggy. I followed the recipe exactly, but it just didn't turn out well. I wouldn't recommend this recipe to anyone.
Lilia Avina
[email protected]I'm not sure what went wrong, but my ribollita turned out really bland. I followed the recipe exactly, but it just didn't have any flavor. I guess I'll have to try a different recipe next time.
loventa rostas
[email protected]This ribollita was amazing! The flavors were rich and complex, and the bread added a wonderful texture. I'll definitely be making this again.
Mdmominul Islam
[email protected]Meh. This soup was just okay. I've had better. The flavors were kind of bland and the bread was soggy. I won't be making this again.
Tshiamo Sekgome
[email protected]This soup was a waste of time. It was bland and flavorless. I followed the recipe exactly, but it just didn't turn out well. I wouldn't recommend this recipe to anyone.
shohelrana rocky
[email protected]The ribollita was good, but it wasn't anything special. I've had better ribollita at Italian restaurants. I think I'll stick to eating it out instead of making it at home.
surur ghazi
[email protected]This recipe was a bit too bland for my taste. I think it needed more seasoning and maybe some additional vegetables. I'll probably try a different ribollita recipe next time.
Stemger Lamo
[email protected]I'm not a huge fan of soups, but this ribollita was amazing. The flavors were rich and complex, and the bread added a wonderful texture. I'll definitely be making this again.
Ah Anfa
[email protected]This soup is fantastic! It's hearty and filling, and the flavors are incredible. I love the combination of beans, vegetables, and bread. I'll definitely be making this again and again.
Sherrill Crumedy
[email protected]I was a bit skeptical about the combination of beans, vegetables, and bread in a soup, but I was pleasantly surprised. The ribollita was hearty and flavorful, and the bread added a nice texture. I'll definitely be making this again.
Suleman butt
[email protected]Not bad for a weeknight meal. The soup was easy to make and packed with flavor. I especially liked the crispy bread topping. Would recommend!
Big Plenty
[email protected]This ribollita was a labor of love, but it was well worth the effort. The soup was incredibly flavorful and comforting, with a perfect balance of vegetables and beans. The bread added a nice touch of heartiness. Will definitely be making this again!
That one Gay bixch
[email protected]I've been cooking Giada De Laurentiis' ribollita for years, and it never disappoints. The flavors are rich and complex, and the bread adds a wonderful texture. I often add a bit of sausage or pancetta for an extra boost of flavor.
Mokete Patience
[email protected]Ribollita was a delightful journey through the flavors of Tuscany. The combination of beans, vegetables, and bread was hearty and comforting, while the addition of kale and herbs brought a fresh, vibrant touch. Simply delicious!