Ribollita

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I followed the recipe including using fresh beans and the pancetta. It was awesome! The only thing I did differently was to add the bread before eating is as I prepared it in advance. Very yummy and great to eat on a cold, rainy day!

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I always figured an impressive ribollita must require the step of reboiling it the next day, as per Tuscan custom. I didn't have time to wait, so when I made this recipe tonight I expected it to be satisfying but not impressive. Well, I was impressed, as was my boyfriend -- who usually can take or leave Italian-style vegetable soups. I halved the recipe, used regular old bacon, omitted the celery, and replaced the black kale, which I love, with collards, which were starting to wilt in my fridge. Also, just before adding the tomatoes, beans and greens, I added a chopped zucchini and briefly sauteed it.

A few tips: Go easy on the cooking times in order to keep the vegetables firm and fresh and, you know, eat dinner sooner;; I added the bread as soon as the entire soup had come to a boil, and I think that helped immensely. I cannot imagine cooking those carrots (and in my case zucchini for as long as the recipe directs, and after you're done chopping everything and cooking the beans, the soup easily cooks up within 20 minutes. Also, use whatever sturdy green you like in place of the kale, and add sauteing veggies (zucchini, fennel, etc. at will; the collards I used came out delicious and stayed meaty. Finally, use good canned tomatoes; I had bought some fire-roasted organic ones on sale, and they really made this soup.

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Just made this soup for my family and they LOVED it! It was awsome in every way. I had my doubts about the kale and croutons, but they were great. It had just the right amount of heat. Not enough to make you want to drink water, but just enough to let you know it was there. It is safe to say that I will be making this many times in the future.

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This tasted like something from a great Italian restaurant... even better, actually! You have to use pancetta, and I think using real beans, not canned, makes it much better... you just have to plan ahead a little. Everyone at home raved about this soup, and then I brought it to work and everyone who tasted it asked for the recipe! This is a winner!

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I knew I would love this, but wasn't sure about my husband. The flavors are excellent, Love how the bread cubes almost make little dumplings. I was lazy and used canned cannelini beans, but followed everything else to a T. Wonderful, hearty soup, and fairly healthy I would think. Thank you Ina!

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I had this recipe bookmarked for the longest time and have finally gotten around to making it. I wanted to make something simple and light for dinner and this absolutely hit the spot. This is really quite easy to make and doesn't have to be as complex as some of the reviewers have said. I saved a lot of time by buying pre-packaged ingredients to save time on preparation. I used 2 cans of beans (1 of which I pureed in a mini food processor, 1 4 oz. package of pre-diced pancetta, and a 1 lb. bag of pre-washed assorted greens (mustard, turnip, collards, spinach from Trader Joe's (they didn't have kale or savoy cabbage so I had to improvise and it turned out absolutely wonderful. I also used some day old potato rosemary artisan bread that added another layer of flavor to the dish. Try it! You will not be disappointed.

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I have been trying to learn new ways of cooking when I saw Ina making this soup. It seemed simple enough so I said to myself "self you can do this". I followed the receipe almost to the letter but I had to modify the salt as I am trying to watch my salt intake. Instead of 1 tablespoon I used 1/4 of a teaspoon. I used no salt chicken stock and I added a 1/2 cup of okra. The soup was delicious. Ina is a really good chef. This is the second receipe I tried of hers and both were great. I am learning to read at least 10 reviews before I decide to make the receipe. Since so many people had good things to say about the soup, I am glad I made it and it was truly easy to make. Lastly, it is healthy and want cause you hours of agony in the gym burning off the calories.

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This recipe is so easy and delicious -- and because of the kale and beans, it's high in fiber. I doubled it and froze 16 double-serving portions so we'll have plenty when the snow flies. Thanks, Ina!

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The best FLAVORFUL soup on a cold night, very filling, i can eat it by itself or with a sandwich, absolutely wonderful, THANKS INA!

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We went to Italy in April and the first thing I did when I returned home was hunt for a Ribollita recipe. This one is amazing and very similar to the one we had at the B&B we stayed at! It has such a great layering of flavors. It is my new favorite comfort food.