Ribollita

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I have hardly cooked anything but this turned out excellent. Even my wife thought it was great,

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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.

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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.

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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!

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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.

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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!

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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!

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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.

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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.

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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.