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Beanless Ribollita Italian Soup
with pancetta, veggies, and shrimp

Active: 25 min Total: 40 min
This classic Italian soup is peasant, comfort food at its best. See how spices, some cured meat, and basic pantry essentials can elevate budget ingredients.
Smarts: Since beans are not paleo, we've substituted shrimp instead. They cook quickly on a weeknight and have great natural flavor.


Italian Soup with Pancetta and Shrimp:
  • Shrimp, peeled and deveined - 1 lb
  • Pancetta (sub bacon) - 4 oz , diced
  • Garlic - 3 cloves , minced
  • Carrots - 2 , diced
  • Celery - 2 ribs , diced
  • Chard, any type - 1 bunch , leaves torn, stems chopped
  • Tomato paste - 2 Tbsp
  • Vinegar, balsamic - 1 Tbsp
  • Italian seasonings - 1 Tbsp
  • Basil, dried - 2 tsp
  • Black pepper - 1/4 tsp
  • Tomatoes, diced - 1 cup
  • Stock, chicken - 4 cups


  1. Shrimp - Defrost, rinse, and pat dry.
  2. Pancetta / Garlic / Carrots / Celery - Prep as directed. (Can be done up to 3 days ahead)
  3. Chard - Prep as directed.

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  1. Heat a Dutch oven over medium-high heat. Add pancetta and saute for ~1 minute.
  2. Add garlic, chard stems, tomato paste, balsamic vinegar, Italian seasonings, basil, and black pepper. Saute for another 2 minutes, letting the flavors caramelize together.
  3. Add carrots, celery, diced tomatoes, and chicken stock. Bring to a boil and then simmer uncovered for 10 to 15 minutes, until carrots and celery are tender.
  4. Fold in shrimp and chard leaves and cook for another 3 to 4 minutes, until shrimp are pink and cooked through.
  5. Season to taste with salt and pepper. Divide into bowls and enjoy!



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