Ribollita

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a favorite of mine! I chose to leave out the pancetta, made no substitute, and it was still full of flavor. The sourdough bread gives it a great tang, too! Very filling and healthy. I did try it once with canned beans and it was not as great - definitely go for the dried - well worth the extra prep.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

absolutely delicious. Followed exactly as stated and came out just perfect. will make again!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Earthy delicious soup - easy prep. Beans take a little longer but it's worth every step. Easily adapts to vegetarian and still just as yummy. Substitute 2 tablespoons of butter for the pancetta. Use vegetarian broth instead of chicken. My guests loved it and went for seconds.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Awesome! Beans take longer to cook then stated in the recipe. Didn't use the bread and the soup still tasted great.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

No pancetta and vegetable stock make this an AMAZING vegetarian soup. More veg recipes Ina! This one is awesome.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The one redeeming part of winter is that it gives me an excuse to make this recipe over and over, year after year.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We loved, loved, loved this soup. The best ever vegetable soup I have ever had. However, prep time is definitely wrong. It was more like 1 hour 10 minutes than the 10 minutes that is listed. Also, the bread cubes should be added only to each bowl before it is served. If you put all the bread in at once and plan to freeze some of it, the bread cubes make it too thick. But we just loved the taste and enjoyed every bite. The 3 hours it took me to prep and cook was worth every minute.

Thanks, Ina you did it again. But this recipe takes much longer than what is written.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is one of the best soups I've ever made! The flavors are outstandoing- rich without overfilling. I used 3- 15 oz. cans of cannellini beans (drained and rinsed instead of starting with dried, but will definitely make the effort next time. I also added a 2" piece of Parmesan rind, then removed it after 15 min. My only question is the bread. It has an interesting texture, almost "dumpling-like," as one reviewer noted. I'm not sure if that is the intent, or if my bread was too chewy to start with. I used a San Francisco type sourdough without crust. I've had this in a restaurant where the bread is much less doughy, though we did eat it the day I made it. I'm planning on serving it tonight (2 days later to see if the bread relaxed. That aside, I will definitely make this year round!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a great basic recipe--the flavors took us right back to our time in Italy. Fresh tasting, hearty, and great with a glass of wine and maybe some more bread if you're splurging on your carbs!
On the second time around we personalized the recipe by halving the amount of red pepper flakes, adding a 3" piece of parmesan rind, and adding 1-2 T of tomato paste. It may not be traditional, but we like to serve it with a lemon wedge for a light spritz over the top just before eating. Yum!
Definitely suggest using both cabbage and kale--the flavor and texture is undeniably delicious.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was the best soup i have ever made! it is a must try! i made this soup with bacon instead of pancetta and skipped adding the olive oil because of how much bacon grease there was. i also used lower sodium chicken broth. Dont worry when your stock pot is overflowing with cabbage and kale, it cooks down to practically nothing.