I’m so excited to share this Ribollita recipe from Giada De Laurentiis! It’s hearty and loaded with flavors—from the smoky pancetta to the soft, tender pasta soaking in a savory broth. The beans and veggies make it feel wholesome and filling, but it’s that Parmesan rind that adds the magic.

I love making a big batch on a Sunday; it just makes the house smell so inviting. Try serving it with a side of garlic bread, or let it sit overnight—the flavors only get better, making it a great make-ahead meal for busy nights.

Recipe Ingredients

• ¼ cup of extra-virgin olive oil
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 4 ounces of pancetta, chopped
• 2 garlic cloves, minced
• ½ teaspoon of salt
• ½ teaspoon of freshly ground black pepper
• 1 tablespoon of tomato paste
• 1 (14.5-ounce) can of diced tomatoes, with juice
• 1 (10-ounce) package of frozen spinach, thawed and squeezed dry
• 1 (15-ounce) can of cannellini beans, drained and rinsed
• 2 teaspoons of herbes de Provence
• 6 cups of low-sodium chicken broth
• 1 bay leaf
• 3-inch piece of Parmesan rind
• 1 cup of spaghetti, broken into 1-inch pieces
• Grated Parmesan, for serving

How To Make Giada De Laurentiis Ribollita

1. Heat the olive oil in a large, heavy pot over medium heat until it shimmers, then add the chopped onion, carrot, pancetta, minced garlic, salt, and pepper. Cook everything together for about 7 minutes, stirring occasionally, until the onion turns golden and the pancetta crisps up.
2. Add the tomato paste, stirring it into the mixture until it fully dissolves, then add the diced tomatoes with their juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, as these add depth to the soup’s flavor.
3. Once the tomatoes are mixed in, add the thawed and squeezed spinach, cannellini beans, herbes de Provence, chicken broth, bay leaf, and Parmesan rind. Stir well to combine all ingredients thoroughly and bring the soup to a rolling boil.
4. When the soup reaches a boil, add the broken spaghetti pieces, reduce the heat to low, and let the soup simmer gently for about 10 minutes, or until the pasta is tender but still has a bit of bite.
5. Remove and discard the Parmesan rind and bay leaf, then give the soup a good stir. Ladle the ribollita into bowls, making sure each bowl has a hearty mix of ingredients.
6. Top each serving with a generous sprinkle of grated Parmesan cheese and enjoy it hot.

Recipe Tips

• For a heartier ribollita, add diced potatoes or cubed butternut squash along with the carrots to boost texture and create a more filling soup.
• If you’re looking for a vegetarian version, skip the pancetta and substitute vegetable broth for chicken broth to maintain the rich, savory flavor.
• Add fresh herbs like thyme or rosemary along with the herbes de Provence for an extra layer of herbal aroma that complements the Parmesan perfectly.
• For a creamier consistency, use an immersion blender to puree a portion of the soup directly in the pot, then stir to blend the flavors together.

Recipe FAQs and Variations

Check out More Recipes:

• Giada White Bean and Escarole Soup
• Giada Quinoa and Sweet Potato Stew-ish
• Giada Sesame Chicken Noodle Soup