Tuscan Ribollita

This was very yummy. I added the CRP in when serving because my wife can’t eat anything hot and it really brought out the flavor. Also, I toasted some homemade bread for croutons and added them only when serving so they didn’t get too soggy. This is in the winter rotation for sure!

Simple and delicious. Definitely greater than the sum of its parts. Full disclosure, I went with 5 garlic cloves and added an dash of onion and garlic powder to add a little depth. I’ll make this one again!

YUMMY!!! I added green beans and did not add the bread until after I served it. I put the bread into the leftovers. The soup was plenty thick without the bread but very tasty and like pudding with the bread. So yummy! I also added lots of extra cayenne, chipotle and pepper.

Made as written with the exception of an added leek I had on hand. Used 1/4 tsp of hot pepper flakes. Delicious - this will go into the regular rotation.

I found this recipe over the past week and made it exactly according to recipe today. Absolutely love the flavor which I think is a result of the parmesan rind. I don't generally like kale but cut up and cooked this way was fine and did not overpower the soup. Great way to use day old bread. And anything with cheese is good in my world so this was a great use of the rind.

I realized that it was time to write a review when I couldn't wait for the temperature to cool off so I could make it again! It's a wonderful, vegetarian recipe that everyone I have ever served it has fallen in love with. Maybe it's the parmesan rind? Maybe it's the 24 hour artisan bread I usually make with it to sop up the goodness? Maybe it's the dash of red pepper flakes? It's a total winner, exactly as written. Thank you!

I doubled the amount of stock added to this (8 cups (mine) vs. 4 cups (the recipe)) and it still turned out really thick and so delicious. I couldn't stop refilling my bowl.

I used Mark Bittman's recipe which is much the same as this recipe. It is outstanding. My husband says this is one of my best recipes. Definitely a keeper and love that it is healthy. I used fresh tomatoes, I did not the cheese rind or bread. Was a little short on the kale so added fresh rainbow chard from the garden.

This was a flavorful and easy soup to make. I used duck stock I had made and chose this recipe as the stock pairs well with beans. I also used 2 c. dried cannellini beans, soaked them overnight and then cooked them in the duck stock until al dente. In using the dried beans, the stock increased to about 6 cups. I used about 1/4 of the cooked beans to make the bean paste. I also added about 1/2 lb. of ground pork after the vegetables were cooked. I browned the pork about 5 minutes and proceeded with the recipe. With all this, the soup was plenty thick and I didn't need to add the bread. Fresh thyme adds a lot to the flavor. The Parmesan rind is lovely. Next time I would reduce the amount of dried beans to 1.5 cups. The dried beans expand when cooked and I felt there were too many beans in the paste and it took a bit away from the sauce's flavor. I was unable to find Tuscan kale and used curly, which worked fine, but the Tuscan kale would give the soup more substance. I'll definitely make this again. Thank you Dr. Sonali!

I’ve made this several times and on this cold, blustery day, I’m going to make it again. The first time, I followed the recipe pretty closely. I used some v8 juice along with vegtable stock for the broth. The second making, I added some finely chopped red bell pepper that I wanted to put to use. I also use fire roasted tomatoes. I chop the kale pretty finely, so it looks almost like parsley. I prefer that to stringy larger pieces. Today, I have some opened red wine so I will add a few “glugs” of wine. This is a fantastic and satisfying bowl of soup!

I made this vegan, and it made the kitchen smell amazing!

I halved the recipe, and used 1.5 cups vegetable stock, and used 2 tbs of diluted green olive brine, as the "salt". I keep and use the brine, as "salt" inn savory recipes,, so there's no waste.

I also have this cylindrical grater thing, that you put the food you want to grate in it, and twist the top, and it will grate carrots, etc., without the risk of grating your fingers.

Anyway, I grated the carrots in it. Then I decided to find out, if it would grate celery. It actually did!

So then i wondered, if it would grate kale leaves. It did! It made the kale leaves into a fine mince! I was really pleased.

That means, that the fine kale mince,, could easily be added to just about anything, and not be noticed so much, have to be chewed, or have it's taste concentrated by eating leaf pieces.

After the success with the Kale, in the grater, I think it'd be great to grind broccoli for broccoli soup, maybe herbs.

The grater made quick work, in prepping the carrots, celery and kale, in this recipe.

It might even be able to grate onions, especially if an onion is quartered, frozen, then ground, in this grater.

I used diced, frozen garden tomatoes, for the tomatoes, and a piece of premeasured (1 tbs ice cubes) frozen tomato paste.

Pre measuring and freezing, makes it so simple to use the amount you need, without the rest of the can of tomato paste going bad in the fridge. I use a mini ice cube tray, where each cell, holds a tbs.

I didn't put the bread in it though, because I served the soup ladled over rice, (1/2 cup of rice & half a cup of soup, to make a 1 cup serving) to make a heartier dish.

One could also put pearled barley in it (sans bread), to make basically a vegetable barley soup, that is also hearty.

I got 3.5 cups (seven 1/2 cup servings) of finished soup, after halving it. I froze what wasn't eaten presently.

It makes a great poor man's economical dish, when 1/2 a cup, is served over 1/2 cup of rice, to make a 1 cup serving. Then 2 cups of soup, will last a month, if it's frozen in four 1/2 cup servings, and eaten once a week!

A

Made this during the blizzard last weekend, glad I did. Small adjustments, used a large can of diced fire roasted tomatoes, smashed one can of cannellini beans, one can whole. Wonderful, complex flavors. Easy to make, delicious doesn't say enough. A new favorite. May add some shrimp next time. Highly recommend

Delicious, hearty and yet healthy. I didn't have quite enough kale, so I used some arugula as well, which was fine. Didn't have any stale bread, so toasted some hearty wheat, which worked great. Saved some toast cubes for garnish along with some grated fresh parm, which added some nice texture. Flavor is very complex; I credit the parmesan rind and tomato paste. Highly recommend.

I just made this soup, following the recipe exactly. It is perfect on this cold and rainy day.
Thank you so much for this.

I

This was very tasty! My whole family enjoyed it. I didn't have a parm rind or the cannellini beans, I substituted red kidney beans and a couple of small chunks of very dry gruyere. It turned out great even with the subs.

So excited that this recipe was chosen as a wildcard winner! It's an old favorite and one of my go-to comfort foods.

Really good soup! I added Quinoa & Zucchini. I had a steak left from the other night's BBQ... cut that one up in cube & added to the soup as well. The Parmigiano-Reggiano gives a nice salty taste since I'm not big on added a lot of salt when I cook. Voila! a hearty soup with all four food groups!