Beanless Ribollita Italian Soup
with pancetta, veggies, and shrimp
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.
Smarts: Since beans are not paleo, we've substituted shrimp instead. They cook quickly on a weeknight and have great natural flavor.
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Ingredients
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
Prep
- Shrimp - Defrost, rinse, and pat dry.
- Pancetta / Garlic / Carrots / Celery - Prep as directed. (Can be done up to 3 days ahead)
- Chard - Prep as directed.
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Make
- Heat a Dutch oven over medium-high heat. Add pancetta and saute for ~1 minute.
- Add garlic, chard stems, tomato paste, balsamic vinegar, Italian seasonings, basil, and black pepper. Saute for another 2 minutes, letting the flavors caramelize together.
- 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.
- Fold in shrimp and chard leaves and cook for another 3 to 4 minutes, until shrimp are pink and cooked through.
- Season to taste with salt and pepper. Divide into bowls and enjoy!
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