Fratelli Perata Winery
RIBOLLITA via Giada via Mariola

There is a very good feeling in the tasting room as we pour wine and talk about the wines, places to visit, and foods to try. Wine is such a social instrument. It plays so well with nice people and good food. Luckily, here is a recipe from one of our long-time and nicest customers (I’m trying not to say old anymore, it hits too close to home). It brings you back to Italy with a song and a glass of Sangiovese.

1/4 cup extra virgin olive oil, plus some for drizzling on bread
1 onion, chopped
1 or 2 carrots, chopped
4 oz pancetta, chopped
2 cloves garlic, 1 minced and 1 whole
1/2 tsp salt
1 tsp freshly ground black pepper
1 T tomato paste
1 (15 oz) can diced tomatoes
12 oz fresh baby spinach
1 (15 oz) can cannellini beans, drained
1 T herbs de Provence
4 cups chicken stock
1 bay leaf1 (3-inch) piece Parmigiano Reggiano rind
4-6 slices ciabatta bread
Grated Parmigiano Reggiano, for serving

Heat the oil in a heavy large pot over medium heat. Add pancetta. After a couple of minutes add the onion, carrot, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7-8 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 Parmigiano Reggiano rind.
Bring the soup to a boil, reduce heat and simmer for 30 minutes.

Meanwhile, preheat the oven to 350 degrees F. Drizzle the ciabatta slices with olive oil. Toast in oven 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 Parmigiano and serve immediately.(4-6 servings)