Ribollita

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Honestly, this is worth every bit of prep work and step that you put into it. It is a sure to please all the way around meal. I can't imagine someone not loving each and every bite of this. I would recommend browning the bacon alone for a few minutes if you like it on the crisper side, which I do and if you don't like it salty, perhaps use a bit less of it as well. But other than that...phenomenal. My husband said it was the best use of kale he had ever seen and it reminded him of his grandmothers soups when living on the farm in England when he was kid. If thats not a description of comfort food, I don't know what is! Also, it freezes very well.

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I made it for friends and family and everyone loves it! The beans take a lot longer to cook (about 2 hrs.

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I've made this soup several times with great success. Reminds me of a trip to Florence when we ate Ribollita every day because we couldn't get enough of it. Now we can enjoy it at home any time. Like most of Ina's recipes, you can reduce the amount of salt by 1 tsp. Be sure to toss in a Parmesan cheese rind for extra flavor. Sprinke with good Parmigiano-Reggiano cheese and drizzle with a high quality EVOO and you won't believe how good it is!

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I love this soup. So many great flavors melded together to make your mouth happy! Very healthy and filling. Just one suggestion, if you are using bacon, cook that first before the onions so it will crisp up. (if you cook together with the onions it will not Another winner from Ina.

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I've made this twice, and everyone loves it, but it always takes me quite awhile to prepare it. Next time I'll use the prewashed TJ green mix that another reviewer suggested and will try to stay focused, but hey--this is a slow Sunday afternoon kind of recipe.
Anyone notice that this soup uses many of the same ingredients as the famous Weight Watchers 1 pt. soup?

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It's soooo good and you can make it vegetarian easy- skip the bacon and use vegetable stock instead of chicken. Still very good and a little healthier!

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Wow....simple, hearty, aromatic and wonderful. Yum.

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This soup is so good!!!! I use can beans to save the step and it came out great!
The next day the soup taste even better!!

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I used dried white beans I soaked, and instead of the canned tomatos, sun-dried tomatos, and it was absolutly phenomanal and so healthy!!! So easy to have it simmering half the day. I did add the cabbage, and sun dried tomatos a half hour before serving, and the frozen spinach (in place of the kale 15 minutes before serving. The eye appeal due the spinach's bright green color made our mouths water before the first bite!

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This soup is not only satisfyingly delicious, but also has a ton of healthy ingredients and fiber. I use double the pancetta and a little more bread.