Prep 15 mins
Cook 40 mins
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.
I love to cook and have made many soups, but this one is a showstopper! I promise; this recipe is the best I've tasted in my life! I watched the original show, back in 2008-2009, and had to make it right away. I have made this dish several times, and last night, again. The Herbs De Provence and Parmesan Rind...OMG.. Onion, garlic, carrots and pancetta... Of course, you can adjust to taste, but this one is the best; just as it is... Thank you, Ms. De Laurentiis.
This is a great basic recipe that you can adjust to taste. I used an extra cup of broth, some rich red wine, and a little more spinach. I had only rosemary, thyme, salt and pepper to add for spice but it was still delicious! Try layering thin pieces of hard, day old bread into the mixture while it cooks and cure it overnight before serving. DO NOT omit the parmesan rind or pancetta! Thanks Giada!
This is a great recipe. This is my third time making it but I use to use Rachael Ray's recipe. I like to use Kale instead of spinach. It goes over better with the family and it is a very harty green. I also add some red wine when the veggies are almost finished. Very good dish for those cold days.