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Bean Soup in the Style of Tuscany: Ribollita Recipe

Bean Soup in the Style of Tuscany: Ribollita

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Average Rating:

Total Reviews: 10

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  • on August 08, 2012

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    Mario Batali is brilliant and this soup is spectacular to say the least. Do not substitute the black kale in the recipe as it is an important element. I also added some pancetta which added to the flavour and instead of the tomato paste I added a whole can of san marzano plumb tomatoes and found the result to be dynamite. The rosemary should not be left out as it is in the recipe or the thyme. Wonderful. I note that this soup was one of the featured dishes on Around The World In 80 Plates when the contestants visited the Tuscany region. The trick from what I am able to gather is to simmer very slightly for the period in question which in this recipe is 30 minutes (or more.... but the Tuscan cooks opted for slower simmering in the traditional recipe of about 1 1/2 hours.

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  • on November 04, 2008

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    I love this soup, along with all my family members. They keep asking for more!

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  • on April 23, 2007

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    Once again, Mario has shared a recipe that I love. This soup was wonderful with a lovely Italian wine. I'm very anxious to share it with my friends.

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  • on May 18, 2006

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    I enjoyed this recipe. It's the first time I've had black kale and I thought it was tasty and had a great texture. I think some people who wrote reviews who didn't like the recipe much used substitutes for the kale with less than satisfactory results. Also, the ingredient list left out the rosemary, but I added a couple of sprigs with the thyme and it was fine. I would definitely make this recipe again.

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  • on April 05, 2006

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    This turned out to be a tasty, hearty soup perfect for lunch in winter. I could not obtain the black cabbage however. I used canned cannelini beans. Was just fine.

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  • on January 03, 2006

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    I couldn't find black cabbage. Must be a regional thing. I substituted savoy cabbage. I found the "soup" more like a veggie side dish and there seemed to be something lacking in spices/flavor. Not sure I would make this again. There is a similar but much better recipe on the FoodNetwork called, "Vegetarian Ribollita." Now that's soup!

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  • on July 19, 2005

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    I also noticed that the rosemary was omitted from the ingredient list. Tasted pretty good, but there was very little soup in mine. It was more like vegetables cooked in a tomato broth.

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  • on April 03, 2005

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    After omitting the regular cabbage and adding in 1/2 cup of finely chopped pancetta to the onions, carrots etc. the dish turned out great! My husband, the carnivore just loved it despite all the veggies.

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  • on October 17, 2004

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    This is a delicious recipe. I didn't use black cabbage because I couldn't find it at my grocery store. I used a handful of spinach and some regular cabbage instead. It worked just fine. Make plenty of toasted bread.
    One note: I love to eat bean soup and bread with a side of sliced onions in red vinegar... YUM!

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  • on October 05, 2004

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    The best I've seen since my Mom went to be with Lord

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