Bean Soup in the Style of Tuscany: Ribollita

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I love this soup, along with all my family members. They keep asking for more!

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Once again, Mario has shared a recipe that I love. This soup was wonderful with a lovely Italian wine. I'm very anxious to share it with my friends.

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I enjoyed this recipe. It's the first time I've had black kale and I thought it was tasty and had a great texture. I think some people who wrote reviews who didn't like the recipe much used substitutes for the kale with less than satisfactory results. Also, the ingredient list left out the rosemary, but I added a couple of sprigs with the thyme and it was fine. I would definitely make this recipe again.

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This turned out to be a tasty, hearty soup perfect for lunch in winter. I could not obtain the black cabbage however. I used canned cannelini beans. Was just fine.

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I couldn't find black cabbage. Must be a regional thing. I substituted savoy cabbage. I found the "soup" more like a veggie side dish and there seemed to be something lacking in spices/flavor. Not sure I would make this again. There is a similar but much better recipe on the FoodNetwork called, "Vegetarian Ribollita." Now that's soup!

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I also noticed that the rosemary was omitted from the ingredient list. Tasted pretty good, but there was very little soup in mine. It was more like vegetables cooked in a tomato broth.

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After omitting the regular cabbage and adding in 1/2 cup of finely chopped pancetta to the onions, carrots etc. the dish turned out great! My husband, the carnivore just loved it despite all the veggies.

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This is a delicious recipe. I didn't use black cabbage because I couldn't find it at my grocery store. I used a handful of spinach and some regular cabbage instead. It worked just fine. Make plenty of toasted bread.
One note: I love to eat bean soup and bread with a side of sliced onions in red vinegar... YUM!

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The best I've seen since my Mom went to be with Lord