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.
- 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
- 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.