Ribollita con Verdure

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Super tasty with fresh rosemary! This recipe serves way more than 4, more like 10!

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I followed the recipe exactly and it turned out perfectly. Lots of flavor and easy to make. Some of my guests did not like the bread in the dish. Others thought it added a unique texture. This was a great recipe for a cold evening.

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Like others I had to make substitutions with ingredients I had on hand. I sub'd balsamic vinegar for red wine and adjusted it to taste, came out to about the same amount of red wine needed. Also, I used navy beans since they're also small, no difference in taste. And lastly, as one review mentioned, I simmered a palm-sized rind of parm with the soup. It's still cooking right now and as far as the bread, mine got soggy right away but I think that's how it's supposed to be. It doesn't taste like the ribollita I had in Florence but it's good enough.

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Love love love this soup. It is amazing!!!

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My family LOVES this stoup! I don't even know how many times I've made it. In fact, I misplaced my printed copy and had to find it on the website and that's why I'm finally posting a review. I always double the veggies since it's a great way to get my family to eat more of them. Since it seems to taste even better the next day, I'll often cook it mid-afternoon and pack it for my husband's dinner at 9P since he works nights. It warms up great and is true comfort food!

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Delish! I was looking for a recipe to use up half a loaf of leftover Italian bread and came across this winner, which was perfect since I also had 1/4 bottle of Chianti leftover from the same meal. The changes I made (out of necessity, since I was cooking with what I had on hand: used only 2 slices of bacon, which still gave it plenty of smoky flavor; used only 4 cups (one box of beef stock and made up the difference with 2 cups of water; used spinach instead of kale; used dried rosemary. This is a very flexible recipe and so hearty and wonderful.

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I've been wanting to try to make a soup with hearty greens in it, such as kale, but I did some substitutions with the other ingredients. First, I didn't want to use bacon, I used ground turkey. Instead of zucchini, I used celery. And because I used poultry, I used white wine instead of red, and chicken stock for beef stock. I also, wasn't sure about bread in a soup so i omitted that and put in some orzo pasta. I guess I really changed it up some, but I realized I could make it to fit my taste, and it came out SOOOO good! Plus it was fun to experiment like that!

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Made this on a cold, rainy fall day..........absolutely delicious! My husband says it's the best I've ever made.....he's on his 3rd bowl. Very easy to throw together too~ A huge hit .....Many thanks for a great recipe!!

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I made this last night using bacon, one extra zucchini (fresh from the garden and one extra can of tomatoes and spinach instead of kale. I used ciabatta rolls diced to equal 1/2 pound for the stale bread. It was so good and thick. I am sharing this recipe with my other family members! We love soup and this is a recipe we will make often. Thanks again Rachael.

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Saw this on tv yesterday and had all the ingredients so I thought I would try it! I didn't add the bread because my family is picky about that (I added to only my bowl! so I drizzeled olive oil on the bread slices and toasted them in the oven, then they just dipped their bread into the broth and liked it much better. What a GREAT way to get their kids to eat their veggies. I am not a fan of soups, but this one will be a staple!

For the lady who asked about the balsamic vinegar, I would not add the same amount as the wine, I would add only about a 1/4 to 1/3 cup. Anything more would be too much!