Ribollita

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Easy, light, fabulous meal!!!

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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.

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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.

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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.

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My whole family loved this soup! Thank you, Giada!

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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!

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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.

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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.

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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!

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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.......