"This hearty bread and vegetable soup is served 're-boiled,' as its Italian name indicates." — TINATED
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red onion, diced
10 (5 inch)
Swiss chard, chopped
Savoy cabbage, quartered, cored and shredded
2 (15.5 ounce) cans
cannellini beans, drained and rinsed
salt and ground black pepper to taste
I had all of these veggies (except zucchini) in my fridge, thanks to the CSA program I'm in. I didn't know what to do with all of it, but this was a great solution. I worried that the lack of spices would make this bland, but I needn't have worried. This is a hearty soup, perfect for a chilly autumn day. At the table, I added a bit of parmesan and enjoy it even more. My daughter, she's 6 and is very picky, liked it - although she removed the soggy bread. My husband ate two bowls full and declared that it felt great to eat a hearty soup while enjoying so many veggies. Amen!
I found this made alot of soup so have lots of friends over and it does get better with age. The only thing I didn't like and it may have been something I did wrong but the bread was not soaked through and was a bit overwhelming...not exactly like the one I remember from Tuscany but good!
This was an easy and healthy soup to make for my family. I followed the recipe as written with a few on hand-ingredient changes(frozen sliced zucchini/1 can fire-roasted tomatoes/No Swiss Chard). This is a soup that tastes even better the days after you make it!
very tasty, but you have to like bread in your soup! Hearty vegies were nice.
Very good soup. I made it without adding the bread and ate it right after it was done cooking. I will make it again!
Fantastic, made a few changes...substituted parsnips for potatoes, turkey broth for water, added garlic, and added red thai chili sauce ( sauce). My family loved it...oh we are doing low carbs so we did without the bread.
Very hearty italian peasant soup, but be advised this recipe makes 6 quarts of soup. The bread adds a nice flavor to a filling soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Ribollita (Vegetable and Bread Soup)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 35
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