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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 136.8
  • Total Fat: 3.8 g
  • Cholesterol: 2.6 mg
  • Sodium: 1,006.6 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 9.3 g

View full nutritional breakdown of Ribolitta-- Italian Soup calories by ingredient
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Ribolitta-- Italian Soup

Submitted by: CEOBRIEN5

Introduction

You can adjust any of the ingredients to suit your taste or to use leftovers from the fridge. You can adjust any of the ingredients to suit your taste or to use leftovers from the fridge.
Number of Servings: 8

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

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Directions

Saute pancetta in extra virgin olive oil until crisp.

Add onion, celery, peppers and saute until translucent.

Add garlic and saute-- do not burn the garlic.

Salt and pepper to taste.

Add tomatoes, cannellini beans and chicken broth. Simmer 30 mins. Add spinach. Simmer 10-15 min longer.

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.

Manga!! enjoy.




Number of Servings: 8

Recipe submitted by SparkPeople user CORTONADREAMS.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    My kind of food. Thanks! I just added some cracked black pepper. It's easy to cut sodium if you just stop and think. Use fresh beans rather than canned. Rinse the bacon. Use low sodium broth. There are things you can do! - 8/18/08

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  • Incredible!
    2 of 2 people found this review helpful
    What a great way to get all your vegetables together and taste terrific. Will definately make this often. - 5/5/07

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  • 1 of 1 people found this review helpful
    Great recipe. Made it without bacon and basil as I didnt have any on hand. Added fresh thyme and marjoram. Topped with few shaves of cheese. It made for a creamy, thick soup with a sweet vegetable flavor. Even my husband liked it! - 5/3/10

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  • 1 of 1 people found this review helpful
    I took the best of the advice above and it was delicious. Then I made the original. It was fantastic! - 8/18/08

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  • 1 of 1 people found this review helpful
    To make vegan, just substitute soy ham for pancetta and vegetable broth for chicken broth. Yum! I'm always up for easy AND good! - 8/18/08

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  • Incredible!
    1 of 1 people found this review helpful
    This is excellent!!! I added some flaked grilled chicken to boost protein and made a whole meal out of it. - 8/18/08

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  • For WWBULBS: Try either green beans or broccoi. I use green beans in Italian Minestrone soup, & it works out well...gives the soup a bit of substinance. - 3/7/13

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  • Love this soup! I only had one yellow pepper and half a small red pepper. So I subsituted a medium chopped carrot. I also added a bay leaf and a tsp of dried oregano. Very yummy and thanks for sharing! - 1/22/10

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  • I used a goya ham flavor packet and homemade chicken broth. Didn't have spinach so used vein stripped dandelion leaves and it was delish! - 5/23/09

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  • Sounds delicious but way too much sodium. It can be cut down by using no salt broth, low sodium turkey bacon or non at all. - 5/23/09

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  • sounds good - 5/23/09

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  • I did not add the bacon and it was delicious with the beans.........if you had some ham leftover, you could chop it and add it to soup. - 5/13/09

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  • In this cool weather, this soup sounds wonderful; I'm trying it tonight. EllenO - 2/6/09

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  • 0 of 1 people found this review helpful
    Looks yummy...I am going to make a few changes and turn it into a vegetarian version. - 2/6/09

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  • This soup is amazing! I omitted the bacon, and added a handful of leftover baked chicken, and everyone in my family loved it. It is delicious, and so colorful--my kids called it rainbow soup. Can't wait to eat the leftovers! - 1/15/09

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  • this is a great soup - 1/8/09

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  • I would use more bacon (I couldn't taste it at all). It had more flavor than expected, and it was very filling. I don't care for beans and had never had spinach before, but they were edible in this recipe. It needed something else though, some kind of meat maybe. Some main flavor instead of so many. - 8/19/08

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  • 0 of 1 people found this review helpful
    I make my own chicken broth and freeze it for future uses, really reduces the sodium without losing flavor. I'd also skip the bacon. Sounds yummy, tho, and I will give it a try! Thanks! - 8/18/08

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  • 0 of 2 people found this review helpful
    I make a soup very similar to this without the bacon. There is no need for it, believe me it taste beter without it. I grew up up eating soup like this & it doesn't need the bacon. If you want you can put just a couple of slices of smoked turkey sausage instead. - 8/18/08

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  • Very Good
    0 of 1 people found this review helpful
    NO CHICKEN BROTH AND 86 THE ITALIAN BACON,ahhh....that's better for my waist line! THANKS,Mmmmm... - 8/18/08

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  • O.K.
    0 of 1 people found this review helpful
    The high sodium content is from bacon, "fat-free" chicken broth and parmesan. It can help to modify the recipe. - 8/18/08

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  • 0 of 1 people found this review helpful
    mmmmm... - 8/18/08

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  • 0 of 1 people found this review helpful
    I`ll try it sound defferent..thanks - 8/18/08

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  • 0 of 1 people found this review helpful
    Haven't tried it yet. Sounds good, exp. that I don't care for spinach. Any specific suggestions for what to substitute for the spinach? Thanks. - 8/18/08

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  • Very Good
    0 of 1 people found this review helpful
    very convinient when time is not much of an option and great for any season - 8/18/08

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