Ribollita

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/4 cup extra-virgin olive oil, plus some for drizzling on bread
  • 1 onion, chopped
  • 1 carrot, chopped
  • 4 ounces pancetta, chopped
  • 2 cloves garlic, 1 minced and 1 whole
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 (15-ounce) can diced tomatoes
  • 1 pound frozen spinach, thawed and squeezed dry
  • 1 (15-ounce) can cannelloni beans, drained
  • 1 tablespoon herbs de Provence
  • 3 cups chicken stock
  • 1 bay leaf
  • 1 (3-inch) piece Parmesan rind
  • 4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
  • Grated Parmesan, for serving
Directions
Watch how to make this recipe

Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 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 Parmesan 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 halves with olive oil. Toast 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 Parmesan and serve immediately.


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4.8 200
what's a cannelloni bean? Is that like a cannellini bean? item not reviewed by moderator and published
So yummy! So, in Giada's cookbook, she prepares this recipe a bit differently. There is no bread. Instead, she uses pasta (it calls for one cup of broken up spaghetti -- I used broken linguine because that's what I had on hand). I thought it was yummy with the pasta, and I think I would enjoy it more than with bread. My husband thought it tasted as if it had been cooking all day long. I agree...it had a very deep, rich taste, like it had been slow-simmered. Very easy, and very yummy. Another successful Giada dish! item not reviewed by moderator and published
I actually combined this recipe with Ina' recipe for Ribollita, and I am going to rate both 5 stars. This is such a yummy and hearty soup! What I changed from this recipe is omitted the tomato paste, herbs de Provence and bay leaf, subbed bacon for pancetta, and a freshkale/spinach medley for the frozen spinach. Also just served over french baquette toasted. Such a delicious recipe!! Thanks Giada! item not reviewed by moderator and published
Outstanding! Simple to prepare, healthy, yet VERY wonderful taste! Omitted serving the soup over the bread, and served the bread "on the side." As jcorgidog suggested, I will DEFINITELY make a double batch next time. item not reviewed by moderator and published
Easily one of the best soups I've ever made. My family loves it. The herbs de province give it such a distinct and different flavor, along with the pancetta. Take my word for it: Make a double batch! item not reviewed by moderator and published
Very tasty, simple, and I just added a bit of pearl barley to this ...It is very good...Thank You item not reviewed by moderator and published
Easy to follow directions result in an excellent soup! item not reviewed by moderator and published
I registered just to comment on how good this was.... I substituted the spinach for cavalo nero but kept everything else the same. It's amazing on much flavour comes from that Parmesan rind.... This is def a keeper! item not reviewed by moderator and published
So great! I had everything to make this, from my husband's homemade pancetta, to my canned homegrown tomatoes. Easy and luscious. You can probably add your garden vegies, like zucchini, but remember to never throw away the parm rind--freeze it forever for a dish like this. item not reviewed by moderator and published
Unbelievably delicious and not difficult to make!! I made two changed: I used fresh kale in place of the spinach and used 4 cups of broth instead of 3. Giada's recipe had the perfect proportion of salt, pepper and herbs. Also, I used sourdough bread and it was amazing. Thanks Giada! item not reviewed by moderator and published
My family loves this recipe. I typically do not add the pancetta or herbs de provence and it still has wonderful flavor. I increase the chicken stock to 4 cups simply because I like it with a little more liquid. Freezes beautifully. item not reviewed by moderator and published
So good! Didn't have to change a thing. My grandparents were from Italy, and this soup is just on par with their wonderful homemade cooking. I'm not sure why some people were complaining it had to much spinach... it was just right. item not reviewed by moderator and published
This is my go to recipe. I often make a double batch and take some to my elderly mother who absolutely loves it. Today I added kale and substituted fresh (bagged baby spinach for frozen. Also, because we are on a low sodium diet, and the pancetta is plenty salty on its own, I eliminated the salt, used reduced sodium broth and half the amount stock and added some water to taste. It's a nourishing, healthy, comforting, flu-fighting meal in a bowl. item not reviewed by moderator and published
I don't understand how you can review a recipe with 5 stars then change it! This one had way too much spinach. It overpowered the tasts of the other ingredients. Also, in order not to have a 'stoup" it needed much more chicken broth. With those adjustments, the soup was very good. item not reviewed by moderator and published
Delicious - I made it to share with friends (we share different recipes that we try and the decision is "it's a keeper!!" item not reviewed by moderator and published
Great! I served at Christmas as a starter course. Everyone loved it. item not reviewed by moderator and published
Yum. I just made this in about 30 minutes because I was looking for something to use the pancetta I had, and I was starving! It is so yummy! I didn't have any spinach, though, and it is still yummy! You are always a hit Giada! Quick, quick, and delicous! item not reviewed by moderator and published
This is an ok ribollita recipe. Using kale instead of spinach takes away that strong "spinachy" taste. Another ribollita recipe from Foodnetwork that is absolutely to die for is Ina Garten's ribollita. item not reviewed by moderator and published
Just got back from Tuscany and this soup recipe was comparable to the soup I had in Italy. As all the other reviews has said all the good aspects of the recipes (and I agree with all of them, I did make some modifications to align the recipe with what I had in Tuscany. I did not use any tomato paste or canned tomatoes, just 4 fresh tomatoes. I also added zucchini and extra stock. I would also add less spinach than the recipe calls for (maybe 8 oz to make it more Tuscan. Otherwise, it was AWESOME!!! item not reviewed by moderator and published
So, sooooo good ! I make this all of the time, it is a family favorite ! item not reviewed by moderator and published
So wonderful I made it again two days later. I did end up adding a cup more chicken stock (just to have more liquid to soak up with the bread). I also substituted kale for spinach and sourdough for ciabatta. item not reviewed by moderator and published
Made this last night for dinner. Was a soup night! Made chicken stock the day before so it added a nice flavor. Didn't use pancetta, used italian sausage hot and mild. Gave it a little kick! Also added a can of green beans, whole can of tomato paste and cooked come orzo in a separate pot but used the liquid from the soup to flavor it adn added it to my husbands soup. The Herbes de Provence gave a wonderful flavor. Served it with some great California sourdough bread! This recipe is so versatile! item not reviewed by moderator and published
This soup was delicious. I added more liquid, some more chicken stock and white wine. I also added some pasta. The seasonings were just delisious!!! I will make this again and again. item not reviewed by moderator and published
I thought this recipe was pretty good, but had far too much spinach for my taste. The flavor is overwhelmed with a pervasive spinach taste, and all the other veggies got lost among the leaves. I'd recommend reducing spinach to 1/2 to 3/4 # of spinach. Additionally, I suggest sauteing the pancetta (or bacon in my case) before adding the veggies to ensure proper crisping. item not reviewed by moderator and published
This has to be one of my favorite soups. I made it a few times and have found my guests and husband really enjoy it. item not reviewed by moderator and published
Another WONDERFUL and EASY Giada recipe! One thing though - one day I did not have tomato paste so i made it without it, and it tasted exactly the same! So I don't add that in anymore. I also double the onions and carrots! Thanks Giada, another gem! item not reviewed by moderator and published
We LOVE this recipe. We always make it in double batches and save in the freezer for a quick warm up when we don't have time to cook. The taste is so good that even my 2 year old eats it -- including the spinach. Also, to save chopping time, I use my food processer and have chopped veg in just a few minutes. item not reviewed by moderator and published
Easy, light, fabulous meal!!! item not reviewed by moderator and published
Not having pancetta I substituted bacon. I prefer using fresh spinach - removed the stems - and dropped it in the boiling soup. I found the seasonings fine for my tastes. It was a close cousin to another dish I make "Pasta di Ceci". Easy, delicious (regardless of what you want to call it) and will definitely make again. item not reviewed by moderator and published
I made this last night for dinner and my husband and I enjoyed it very much. i did use the pancetta. i cooked it as stated-very crisp. without it, I feel it would have had little flavor. As recommended, I included celery and a medium red potato to the soup. I used kale instead of spinach, too. Served with a good hot bread to complete the meal. Will definitely make this again. item not reviewed by moderator and published
My whole family loved this soup! Thank you, Giada! item not reviewed by moderator and published
I made this soup for a family dinner night and it was a hit! The ingredients,though not traditional or authentic as other reviewers have expressed,were just a perfect blend for a hearty italian soup. I had a nice glass of red wine with it and my night was made. Don't let the "authenticity" keep you from making this soup.Make it and it will become a hit in your household too! Way to go Giada! item not reviewed by moderator and published
I don't understand the source of this recipe: It is just so wrong! There has never been meat in Ribollita, so no Pancetta, please! No cheese has ever been added to Ribollita, nor spinach are not part of the recipe. In fact is one of the best dishes you can have when you have vegetarian or even vegan friends. Real ingredients of Ribollita are: Cannellini Beans, silver-beet, cabbage, leek, Tuscan kale, tomatoes and potatoes. Obviously you start with the usual celery, carrots, onions, parsley and rosemary. item not reviewed by moderator and published
This is a delicious soup that I have made twice now!!! It is so easy and fairly quick to make and everyone I have served absolutely raves about it. This will be a keeper for sure and will make it even in the summer. I doubled the recipe and every ingredient and found that it also needed a bit more broth to make it more liquidy-other than those changes I kept the recipe the way it is written. My daughter went to Florence to study a few years ago and says this is the closest to the flavors she had in Florence. item not reviewed by moderator and published
This is so delicious! I skipped the bread part only to save some calories and it was still amazing. I also used fresh swiss chard instead of frozen spinach (I just happened to have it in the fridge) and Great Northern beans instead of cannellini. All turned out fine. I've been making soup in my Dutch oven, waiting until it cools, and then storing it in the Dutch oven right in the fridge. Easy clean-up for sure! item not reviewed by moderator and published
Ribollita is a Tuscan soup where the main ingredient are beans and CAVOLO NERO (Kale Lacinato). Spinach??? Sorry Giada, I am Italian and just moved to the States a year ago and this is the first time I see a Ribollita con spinaci....... item not reviewed by moderator and published
This is our fav soup! Even my small children love it! I often make it for quests and end up giving the recipe too! Hearty and Delicious! Sometimes I leave out the spinach for those who dont like it and it is just as good! We eat it once a month! yummmmy! item not reviewed by moderator and published
I saw her make this a few years ago and have been making it ever since. Every single person I serve it to loves it! When I am watching carbs, I omit the ciabatta. It is still yummy but if you haven't tried it with the ciabatta you are seriously missing out! I also use the Traders Joes Pancetta. It comes in a 4oz container already chopped. item not reviewed by moderator and published
I'll agree with Megan below...a 16oz package of spinach was too much. I also thought a tablespon of the Hernbs de Provonce was too much as well. I would back off those a little...in my opinion. Still a good soup! item not reviewed by moderator and published
I made a pot of this soup after work tonight to share with friends. It was easy and tasted delicious. I skipped the bread but it was quite hearty with the beans. The herbs offered great flavor. I will definitely enjoy this one again this winter! item not reviewed by moderator and published
I used to go to a restaurant that served this soup. They changed the recipie and I have been searching for it ever since. This is it! It's a perfect combination of textures, flavors and health! Thanks Giada! MaryPat item not reviewed by moderator and published
I made the version of this from Giada's "Everyday Pasta" cookbook - where she uses broken spaghetti instead of bread. It's fantastic! I used turkey bacon instead of pancetta, and it was great. One reviewer noted that Giada used less spinach in the episode - also in "Everyday Pasta" the spinach is just a 10 ounce package, and I think any more would be too much. I really wasn't expecting to like this as I made it and smelled the herbes de Provence and bay leaf, but the flavors came together really well and made for a complex tasting soup in a short amount of time! item not reviewed by moderator and published
I have made this twice so far and it gets better each time. I am going to have to make it again soon item not reviewed by moderator and published
Wow, What a great soup. I bought a fancy Le Creuset Pot and wanted to try it out. This soup was easy, tasty and perfect anytime of year. The rind is a must because it leaves a hint of cheese. For meat lovers: add double the meat :) item not reviewed by moderator and published
fantastic and easy item not reviewed by moderator and published
This is delicious! So hearty and yummy! Good job Giada. I didn't have any ciabatta rolls around, so i used my potato rolls which are much less dense and it soaked it all up nice and good but got a bit soggy. I toasted one roll for myself so i'm going to the store to find ciabatta and throw that in there. i can't wait! i'm so glad i found this recipe now before the denver snow starts rolling in. best part is that you probab;y have everything you need already in your fridge. i do and i'm gonna make a point to have all the ingredients on hand all the time. so good. i agree that it doesnt make a lot. i made it just for me and i could probably finish myself throughout the day. :) try it! item not reviewed by moderator and published
Made this great soup with a little bacon instead of panchetta. Also, added one and a half more ups of chicken stock and less spinach (as others suggested). The one ingredient that I added, which you did not use, was 1/2 teaspoon of red pepper flakes. This really added just enough heat! My husband is NOT a tomato lover, but he really enjoyed this soup! Thank you, Giada! item not reviewed by moderator and published
I made this soup for my family. I thought it had wonderful flavor and easy to make! I will continue to cook this dish for my family! YUMM!! item not reviewed by moderator and published
This a very tasty dish. The Herbes de Provence add an interesting complexity that we thorougly enjoyed. Not being a big fan of pancetta, I used an apple-wood bacon and it worked nicely. Using the rind from the cheese is a good idea when making any Italian style soup/stew. And once you use the tomato paste in a tube, you will NEVER use the canned again. The double concentrated flavor is superior and I use it whenever tomato paste is called for in a recipe. In addition, so many recipes call for a tablespoon or two and with the tube variety, it is not wasted. Store it in the refrigerator and try not to lick your fingers...it's terrific. item not reviewed by moderator and published
I think the recipe calls for more spinach that Giada used on the show.. Will definately make again with about half the spinach. item not reviewed by moderator and published
Wow- i was looking for a quick dinner and didn't expect to get this much flavor! Couldn't have been easier, either. I used cubed pancetta from Trader Joes, the rest as written. But you could put this together with pre-chopped veggies from the store and be done in a flash. Don't skip the toasted/grilled bread rubbed with garlic, it is adds both flavor and texture. I had to use challah as it was the only decent bread i had in the house, still so good. Served this with a nice salad and it satisfied our appetites nicely. item not reviewed by moderator and published
A recipe that lives up to the reviews! I should have listened to other reviewers - you should double or triple the recipe because this makes enough for one meal. My special touches: Turkey bacon instead of pancetta, fresh spinach instead of frozen, 1 1/2 tsp. dried marjoram near the end of simmering, 1/2 clove of grated garlic (ala Rachael Ray) near the end. Thanks for a great recipe, Giada! p.s. I'm making this on a day here in Denver where we are experiencing a spring blizzard. Perfect meal for a day like today. item not reviewed by moderator and published
OMG I made this for dinner this evening and wow what a great soup. So easy to throw together and the taste is incredible. My fiance went back for three bowls. Finally a recipe that looks exactly like its supposed to. If your looking for a hearty, tasty, easy to prepare comfort food, this is definately the one. You won't be disappointed. item not reviewed by moderator and published
This soup is so delicious and very easy to make! I used fresh spinach instead of frozen which I find just as easy and better for you. I served it over ciabatta bread as recommended and I have to say it was out of this world. item not reviewed by moderator and published
Oh my God! This soup is out of this world. Soooooooooooo good. The taste is delicious and is so hearty that in itself it makes it a meal. Love it. item not reviewed by moderator and published
This soup (more like a stew) was delicious! I took it to a potluck and everyone was asking for the recipe. I wish I would have doubled the recipe so I could keep eating it for days! item not reviewed by moderator and published
I have hardly cooked anything but this turned out excellent. Even my wife thought it was great, item not reviewed by moderator and published
I used to live in Tuscany and had a craving for some ribollita. I wasn't expecting to be able to replicate it perfectly, but I trust Giada. And this did the trick. Sooooooo delicious! I did substitute fresh kale for the frozen spinach, which I recommend and if I can ever get my hands on some cavalo nero, I think that would be heaven! I also used bacon. I do agree with the review below, I would double the recipe next time to have some leftovers because it really doesn't make that much (it is so hearty though). item not reviewed by moderator and published
I made it tonight and it was wonderful! The recipe was so easy to follow and it made the house smell GREAT. The crunchy bread as a base is a must. No one flavor stood out, the ingredients melded together so well. It was like it was cooking all day. I wouldn't change a thing, except to double the recipe. Mmmmmm! Thanks, Giada. item not reviewed by moderator and published
This will definitely be made again in my household. It was delicious and hearty. My 18 month old son loved it! I agree with other reviewers...the parm rind definitely made the dish. Thanks Giada! item not reviewed by moderator and published
This is probably the best recipe I have made from the Food Network in the past 1-2 years. It is tasty and healthy. This is simple to make and the flavors are really good. The bread is a nice touch. As she said, the key to this recipe is the cheese rind which you put in the pot. I found I had about 5 generous servings from this recipe. As always with soup, it tastes a lot better on the 2nd day when those flavors have chance to marry. item not reviewed by moderator and published
Thanks to all for your great reviews, which encouraged me to try this soup. It is absolutely one of the best things I have ever eaten. I used bacon instead of pancetta and only 1/2 lb. of fresh spinach because I had both on hand. The parm rinds are a must, but I think I would cut back slightly on the added salt next time because those rinds add a lot of saltiness. Definitely use a very sturdy bread like ciabatta and don't skip the toasting. Biting into that toasted crust after it soaked up all the soup was heavenly! Just a serving tip -- on my second bowl I cut the bread into cubes which made it slightly easier to eat. Finally, I wish I had followed the advice of the person who said to double the recipe, because my daughter, husband and I polished off the whole thing! item not reviewed by moderator and published
Made this soup tonight for the first time.. with a few adjustments: I put the pancetta in first with oil to give it nice brown crispiness..after a few minutes I added onions, garlic, chopped celery (recipe doesn't call for), and carrots. I also added the spices (a bit more salt then called for) and I also added red pepper flakes for a bit of heat. I used vegetable stock for a more earthy flavor and chose to add one cup more than recipe called for. Finally, I didn't use spinach. I used kale which held up nicely (crunchier than spinach would be). The soup was fantastic! I grilled some ciabatta halves on the indoor grill pan then brushed on olive oil, rubbed a bit of garlic and a small sprinkling of salt. served inside soup bowl - sort of as a ladle.... I think I will make this soup (with variations) every winter from here on out. Perfect hearty soup to get you through a snowy day! item not reviewed by moderator and published
16 oz. of spinach is nutty. 9 oz. was sufficient. After cooking the soup, I upped the stock to between 4 & 4 1/2 cups and cooked it some more. Also, I used reconstituted, dried beans rather than canned. The dried beans take longer to soften, so either pre-boil them a bit or go with more stock and a longer cooking time. I could definitely see adding some chili flakes for another layer of flavor. This is a tasty soup. item not reviewed by moderator and published
I made this soup for a small New Years Eve dinner party. The only modification that we made was using the entire container of chicken stock. The parm rind is definitely a must. If you are unable to find a parm rind, it seems as though you could use grated parmesan. item not reviewed by moderator and published
This is a keeper. I made a few adjustments: used fresh spinach, used bacon due to no panceta (came out fine), Added an extra cup of stock- may add even more next tine due to amount of reduction (recommend using homeade stock) Very rich and perfect for a cold winter day. item not reviewed by moderator and published
I put in too much spinach, so the soup didn't look that great, but it tasted excellent. It also couldn't be easier to make. item not reviewed by moderator and published
Normally, my beau and I are not soup people; we prefer something a bit heartier and more tasty. However, since the weather turned chilly, I was unexplainably craving soup, so I made this one. It knocked our socks off!!!!! The flavor is absolutely fabulous, all the ingredients complement each other perfectly, and it is extremely hearty!!! I could hardly finish my serving. Also, all the ingredients are super-cheap, and it's quick and easy. I can't get enough of this soup!!! Thank you, Giada! item not reviewed by moderator and published
Used some greens I had from a mixed greens bag of salad instead of the frozen spinage. Just added it at the end. Also added some chopped celery and red pepper becuase I had it in the fridge. It tuened out SOOOOOOO good. Thanks for the GREAT recipe Giada!!!!!!! item not reviewed by moderator and published
This is a great recipe. Three changes I always make: I add 1/2 cup red wine, use fresh black cabbage, and add about 1 tsp of dried red pepper. If not using fresh leafy greens, I only add in 2 1/2 cup chicken broth and 1/2 cup red wine- if the broth isn't reduced, the the soup is overly runny. Good work Giada! item not reviewed by moderator and published
I have already reviewed this recipe and gave it a 5, but I have to say something to the people who are giving it only 1 or 2 stars because they do not think it is true "ribollita." From what I can tell, they got so hung up on the name of it or the fact that true ribollita doesn't have meat, spinach, whatever, that they didn't even make it. If you have a problem with the fact that it has meat or spinach or anything else that "true ribollita" doesn't have, then find another recipe. To anyone who is thinking about not making this because of those low-star reviews, make it. Please make it. It's a wonderful soup, no matter what the name, "source," or ingredients. Geez people. Lighten up. item not reviewed by moderator and published
This soup was probably the best I've ever had! It lasted me a few days and got better with each day. I will definetely make this again soon! item not reviewed by moderator and published
This was the first recipe of Giada's that I tried and it was fabulous! My husband and I both loved it and and agreed it would go on our list of favorites. I can't wait to enjoy the leftovers. Well done! item not reviewed by moderator and published
Wow, this is seriously one of the best soups ever. Very healthy and delicous! It was super easy too. I'm in college so I love recipes that I can make fast and easy. item not reviewed by moderator and published
This receipe is so easy to follow. Giada's receipes always come out great. item not reviewed by moderator and published
If it wasn't for Mario, the food networks Italian offering would be pathetic. Please get rid of her she doesn't know how to cook anything. And she knows nothing of everyday Italian eating. item not reviewed by moderator and published
Good recipe. I've made it several times, but mine never looks like the one pictured. I'll cut back a bit on the spinach, and maybe add another can of canneloni beans. Mine looks much greener, and really isn't very pretty to look at, but the flavor is great. item not reviewed by moderator and published
Loads of veggies, wonderful flavor, and good for you. Will make again and again. item not reviewed by moderator and published
This recipe is so easy and so delicious! My boyfriend and I have made it many times with great results. We like to use fresh spinach instead of frozen, though a pound of fresh spinach is a lot of volume. We always end up eating too much because it is so good! Easy to double the recipe as well. item not reviewed by moderator and published
Have to make it first item not reviewed by moderator and published
This is a wonderful soup for a cold winter day! In this recipe printed in her cookbook, she adds some 1 inch broken pieces of spaghetti for the last few minutes of cooking just until tender and does not use the bread as in this online recipe. Delicious flavors and lovely colors- beautiful, Giada! item not reviewed by moderator and published
This recipe was ok. I think it called for too much spinach and maybe a little too much parm. item not reviewed by moderator and published
I added too much spinach but it was still good. needed more broth item not reviewed by moderator and published
MADE THIS SOUP WITH THE FOLLOWING MINOR SUBSTITIONS/CHANGES: USED ESCAROLE IN PLACE OF SPINACH AND DOUBLED THE AMOUNTS OF STOCK AND TOMATOES AND COOKED IT LONGER THAN DIRECTED IN ORDER FOR THE SOUP TO REDUCE. IT WAS EXCELLENT. item not reviewed by moderator and published
Got home from the gym after work and whipped this up. So easy to make and got rave reviews. A keeper. item not reviewed by moderator and published
My very picky father said this was the best soup I've ever made--a huge compliment coming from him. Very quick and easy. item not reviewed by moderator and published
This soup was absolutely delicious, I loved the crusty bread at the bottom of the soup bowl! item not reviewed by moderator and published
This soup turned out great, I didn't have Herbs de Provence, so I mixed some marjoram, fennel, basil, thyme, & bay. The soup came out great, and ciabatta was the perfect bread choice for it. Follow the recipe exactly - it needs no improvements! Bravo. item not reviewed by moderator and published
When I studied in Florence, I had this fabulous soup at a small restaurant. I've raved about it for two years, and I am SOSOSO happy to have found a recipe that perfectly recreates the wonderful experience I had. It turned out fantastic, and it has the same flavors and consistency as the one I had in Italy. My husband loved it, too. item not reviewed by moderator and published
I cook a lot of Italian food in our home. My husband and daughter came home after a long cold day of skiing and this was simmering on the stove. My husband doesn't usually care for soup without a lot of meat, buy raved of this recipe. Will make over and over. item not reviewed by moderator and published
This dish is very flavorful, healthy and easy. item not reviewed by moderator and published
This has got to be my new favorite soup! Very easy to make and a big hit with my family. Even my meat and potatoes hubby liked this one. I'll be making this on for New Year's day with black eyed peas and kale. Yum! item not reviewed by moderator and published
This is one of the best soup recipes I've ever made, and I make a lot of soups. My husband asked for a second bowl and then wanted to take some to work for lunch the next day. A great way to eat your vegetables on a cold day. My only advice is to add an extra cup of chicken stock if you're going to let it simmer more than 30 minutes like I did, because it will cook down a little. item not reviewed by moderator and published
I know, its not technically twice cooked Ribollita, but this recipe is better than any I have ever had, and in the end, thats all that matters! item not reviewed by moderator and published
a wonderful soup I did add extra chicken broth and used 28 oz can of petite diced tomatoes,instead of 15 oz I cant get enough of it!!!!!! item not reviewed by moderator and published
This soup is so quick and easy to throw together and has that cooked all day taste. My family really enjoys it and I have passed it along to friend. item not reviewed by moderator and published
I made this Ribollita last night! 12 year old ate carrots and spinach and never knew as he inhaled dinner. Rave's from rest of family as they demanded it be placed in the normal rotation. item not reviewed by moderator and published
Awesome flavor! I followed the advice of other reviewers and added more stock, for a total of 4 cups. I also substituted edamame for the canneloni beans, because that's what I had on hand. This was a wonderful meal in itself, and tasted even better the following day. I urge you to try this! item not reviewed by moderator and published
This one pot meal was so easy to make and the finished product was so delicious. I highly recommend this recipe. item not reviewed by moderator and published
This was fast, easy, inexpensive and best of all tasted wonderful! I didn't have a Parmesan rind, so I just used some preshredded Parmesan and it was fine. My husband and I LOVED this dish, and suprisingly, our 1 year old and 2 year old loved it too. I will definatly be making this again! item not reviewed by moderator and published
GL0509_chicken-parmigiana

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