Ribollita

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This is a great recipe! I have never written a review before even tho I have used many recipes from foodtv. I used all fresh veggies and the soup delicous not a bit bland! I did double the red pepper flakes. I saw Ina make this yesterday it looked easy... today is rainy and cold so the soup was perfect. I'm going to try the peanut butter and jelly bars from the same show when my granddaughter comes over this week.

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I thought this was average at best. Not very flavorful (another reviewer was right when she said it was a bit bland considering everything in there- there are much better soup recipes out there.

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Delish! First time EVER using kale. I bought it and didn't know what to do with it. Glad I found this recipe. I didn't have pancetta (as we're cutting out nearly all animal fat these days, nor cabbage. I used a 16 oz can of beans, dumped in the entire 16 oz bag of pre-cut, cleaned Kale I bought at Publix (great time saver, and only used a 12oz can of organic chopped tomatoes and a quart of organic broth. Three cloves of garlic, not six. My proportions were a little off from the recipe, but I would do it just the same next time! The fresh basil and parmesean were a perfect finish. My husband and I loved it.

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This is such comfort food. I traveled to Italy a couple of years ago and loved tasting every restaurant's version of ribolitta, so I was excited to try it at home. I used canned beans since I hadn't started planning in time to soak dried beans. I also added thyme and a parmesan rind. It was a soup that I loved more and more with every bite I had. Lots of subtle and delicious flavors. The olive oil on top at the end is a must!

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My husband and I loved this soup. I love all the vegetables that fill the soup pot. The kale really stands up to the cooking and doesn't turn to mush, which is great. My husband isn't a fan of kale usually, but really liked this hearty soup; I try to use it whenever I can because of it's 'super food' qualities. I made the recipe exactly as described, and will definitely make it again.

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This soup is absolutely addictive! My son and I found ourselves craving the soup and, needless to say, the leftovers disappeared quickly. Homemade stock & cooking your own beans are key to this recipe. We will be serving this amazing soup for our Christmas Eve open house!

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So delish! This soup took some time to make but the flavors were fantastic. I didn't change a thing except I added a rind of Parmesan at the same time I put in the beans. My hubby loved it and he isn't a big fan of vegetables. I am going to freeze the leftovers because the recipe made way too much for 2 people. It was perfect for a cold rainy day!

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Holy crow. I didn't change a thing and this soup was SO delicious!!! My boyfriend was a huge fan. The freshly grated parmesan and the bread at the end totally makes this, and the red pepper flakes are just enough to really warm you up on a cold wintery day, YUM!

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This was a little disappointing...certainly tasted good, but it was all in all a little more bland than I was hoping for--probably not worth the 30 or so minutes of chopping that go into it.

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wowed the dinner crowd - adults and kids; used beef stock instead of chicken and canned beans instead of dry in the interest of time.