Ribollita

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Once again...kudos to the Master! (Mistress? That just doesn't sound right. I did the recipe just as you instructed and it has already been labeled as a "family favorite." That means I'll be making it A LOT all year 'round, except in the heat of the summer!
Thank you, once again, Your Barefootness, for making absolutely delicious food fun to make.

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Delicious! The vegetables turned out so flavorful from cooking them in the oil with the pancetta before adding the broth. I followed the recipe exactly, including the savoy cabbage, and wouldn't change a thing. Even though the calendar says it's spring,the weather here says otherwise. This soup with a glass of cabernet was just perfect to warm the soul during this cold, wet, snowy, windy spring we are having in this area. My kitchen was filled with such wonderful aromas that I could hardly wait for it to be ready. The fresh basil was key; I would not try substituting dried. I highly recommend this recipe when in the mood for a comforting, hearty soup.

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The most wonderful Ribollita - I love Italian food a have travelled through Italy on food exploration trips - this is the real stuff and better. BTW, my husband loves Ina's recipes so much, he wants me to only keep her cookbooks and give the rest of my cookbook collection to charity : Finally, I noticed a few comments about the bread not being needed in this: it serves the purpose of thickening the soup and making it more "hefty". It also mellows the flavours of the vegetables and spices. I followed the recipe exactly and was extremely happy with the results.

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This is a nice hearty soup for a cold winter day, but I thought it lacked the "wow" factor I've found in Ina's other soups. I included the bread and am not sure I would include it in the future; I don't think it adds a lot a flavor to the soup and in my opinion didn't freeze well.

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this recipe was just delicious...it made a very large pot of soup and I didn't even use the cabbage! It is hearty and full of flavor...just perfect for a cold winter day...thanks Ina!

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I made some changes based on what I had on hand and it was excellent!!!! I used canned GWNbeans. I subbed hot Italian sausage for pancetta. I have had bad luck with bread in soups before so I left it out. Also, I don't like celery so I left that out, and subbed frozen spinach for kale. It was outstanding and made enough for myself and my very hungry husband and I was still able to put two containers in the freezer. Freezes very well and makes it even better. A word of warning from my hubby, a little Bean-O might be in order for those of a more sensitive GI constitution, if you know what I mean.

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The absolute best...tasty, satisfying and nutritious! This recipe will be at the top of my favorites list for sure. Since I did not have dry beans, I used a large can of cooked Cannellini beans and pureed half with some of the liquid. I also substitued Italian bread since my family doesn't care for sour dough. Other than these two minor substitues, I followed the recipe as written. The bread pieces take on the texture of dumplings which gives this soup a character all its own. The perfect combination of flavors blend and result in a delicious, tasty and very satisfying thick soup. Thank you, Ina! You are my favorite Food Network Chef. I really appreciate your basic (and delicious recipes that can be used for my 'everyday' cooking. You are the best!

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I make alot of soups for my husband and I. This one went right to the top of our favorite list. The flavors were outstanding and the texture incredible. I have never had anything like it. It has ruined me for minnestrone. Very similar except for the texture due to using bread in place of pasta. I used a cup of parmesan rather than a 1/2 cup, but I like a strong parmesan presence. Outstanding!

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Having just been to Tuscany, where this dish is on every menu, I was anxious to try this recipe. It was very, very good and tasted just like the real stuff! It was even better the second day. Beware - it makes PLENTY! A great pot o' food for cold winter days. Thanks, Ina.

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Great recipe. The pancetta and the cheese add a lot of flavor to an excellent vegetable soup.