Ribolitta-- Italian Soup
Holly
ingredients
- 1 Tbsp extra virgin olive oil
- 1 small thin slice pancetta (italian bacon) or substitute 3 slices regular bacon
- 1 cup onion, chopped
- 1/2 cup chopped celery, chopped
- 1 red pepper, chopped
- 1 yellow bell pepper, chopped
- 1-2 cloves garlic, chopped
- salt and pepper to taste
- 1 can diced or crushed tomatoes
- 1 carton fat free chicken broth
- 1 can Cannellini beans (or white kidney beans)
- 1 box frozen chopped spinach
- Fresh basil
- Parmesan cheese
directions
- 1
Saute pancetta in extra virgin olive oil until crisp.
- 2
Add onion, celery, peppers and saute until translucent.
- 3
Add garlic and saute-- do not burn the garlic.
- 4
Salt and pepper to taste.
- 5
Add tomatoes, cannellini beans and chicken broth. Simmer 30 mins. Add spinach. Simmer 10-15 min longer.
- 6
Just before serving, add chopped fresh basil. Serve with day old crusty bread if desired. Top soup with fresh parmesan or romano cheese to taste.
Source: Holly
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