Ribollita

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Don't you love it when people think they know better than a world class chef and change the recipe, then say they didn't like it?

All the vegetables release their juices and the leafy veggies wilt into a wonderful thick stew. I don't think I have ever seasoned this ribollita at all. It is amazing with just the flavors from the veggies and beans. I have made this for friends and family and I have passed on the recipe many times. I have never found black cabbage at the local store so I just grab another bunch of chard or kale.

The only part of the recipe I found *slightly* confusing was that you need to cut the 1/2" strips of kale, chard (and the proverbial black cabbage a bit more than just giant noodles of vegetable leaf: I find cutting the 1/2" strips into pieces about as long as your finger works out well. I don't devein the leaves as it gives a little texture to the dish.

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The recipe is missing a lot of info. The first ingredient is 1/4 plus 1/2 cup olive oil, but it never states where the 1/2 cup comes in. The line "3 cups beans, soaked and fully cooked" says to me that one should cook 3 cups of dried beans, but that makes an awful lot of beans-- if the intention was to state that one needs 3 cups of cooked beans, then that is what should be stated. The amount of liquid called for is barely enough to keep the rest of the ingredients damp. And toward the end of the directions it says to "adjust seasonings"-- what seasonings? Nowhere in the recipe does it even say to add salt, much less anything else. And this makes way more than 4 servings. I ended up adding a full quart of chicken broth to this (in addition to the 4 cups bean liquid and salt, pepper, & some basil and oregano, and that made it turn out pretty well. As written it would have been nothing more than a gigantic pot of unseasoned, slightly damp greens & beans, hence my rating.

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This soup is more than the sum total of its ingredients - it's magical!

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Every ingredient in this wonderful stew sticks to your ribs in a delightful way, not in a heavy or overbearing one. Don't skimp on the olive oil and salt--they make ordinary cooked vegetables into something special

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After recently visting Florence and eating ribollita all nine days I was there, I came back to the states on a mission to find this recipe. Knowing Mario is Mr. Italy, I chose his version first. I could not find black cabbage, so I used savoy cabbage instead. I also used canned cannelini beans to save myself some time, and three cups of water and one cup of chicken stock for the 4 cups of liquid. With these substitutions, the soup still came out perfect. Bravo, Mario.