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Ribollita Recipe

Ribollita

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (194)

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Average Rating:

Total Reviews: 194

Showing 31-40 of 194

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  • on January 05, 2010

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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.......

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  • on December 18, 2009

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    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!

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  • on December 12, 2009

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    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.

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  • on December 08, 2009

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    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!

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  • on December 02, 2009

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    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!

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  • on October 22, 2009

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    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

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  • on October 20, 2009

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    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!

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  • on October 19, 2009

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    I have made this twice so far and it gets better each time. I am going to have to make it again soon

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  • on October 12, 2009

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    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 :

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  • on October 05, 2009

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    fantastic and easy

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