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Angela's Ribollita
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Angela's Ribollita

**Recipe still under revision** This is traditionally an Italian soup with bread as a main component. Since we do low carb, I modified the recipe and added ceci (chick peas) rather than bread. (You can make this vegetarian by using veg stock and skipping pancetta.) I added smoky paprika, which gives the dish a really nice flavor.
Cuisine Italian, Mediterranean
Keyword low carb ribollita, ribollita
Prep Time 20 minutes
Cook Time 30 minutes
Servings 10 servings
Author misangela

Ingredients

  • 2 Tbl olive oil
  • 2 Tbl diced pancetta or bacon saute until crispy
  • 1 Med white onion, diced about a cup
  • 4 cloves garlic, minced
  • 1 red peppers, diced about 3/4 cup
  • 2 Tbl tomato paste
  • 2 tsp DRY basil
  • 1 tsp DRY marjoram or oregano
  • 1 tsp smoked paprika
  • 1 tsp red pepper flakes
  • 2 Cup spinach frozen, whole bag
  • 1 can white beans drained
  • 1 can ceci chickpeas, drained
  • 1 large can whole Italian plum tomatoes in juice crushed by hand into soup
  • 2 C chicken stock
  • 2 Tbl red wine vinegar
  • 2 Tbl L&P worcestershire sauce
  • 2 Tbl capers
  • 15 brine cured olives either green or black, chopped
  • 1 Tbl ketchup or sugar to offset acidity in tomatoes, to taste
  • S/P, equal parts to taste
  • 2 Tbl fresh basil chiffonade
  • grated parmesan and olive oil to dress

Instructions

  • Put olive oil and pancetta in a large stock pot over med flame. Render the pancetta. Turn up the heat to med hi and add in garlic, peppers, onions and tomato paste. Saute for a couple of minutes then reduce heat to Medium.
  • Add dry basil and oregano, paprika and red pepper flakes and let veg sweat to get a little colour - about 3-4 mins.
  • Add spinach, beans and ceci. Add in the Italian tomatoes by hand, crushing each one as you go. Remove any skins that may be on them. Add chicken stock – use more or less to your liking. Keep at a slow simmer for about 8-10 mins.
  • Add red wine vinegar, L&P, capers and olives. If needed for balance, add ketchup or sugar.
  • Add salt and pepper to taste. Simmer over low heat for about 15 more mins.
  • Add in fresh basil in last 5 mins of simmer. Check your seasonings again.
  • Serve in a big bowl with a turn of olive oil and a bit of parmesan. If you are not doing low carb, serve with a big chunk of toasted crusty bread.