Comments on: Ribollita

By: Carrie

Carrie — Tue, 20 Dec 2011 03:06:02 +0000

Just made this, but used sweet potatoes instead of regular potatoes, and I added black beans and parmesean cheese….so freakin good!!

By: Esther

Esther — Fri, 23 Sep 2011 16:02:05 +0000

Just cooked this recipe and it’s great. Thanks!

By: Wanda

Wanda — Wed, 10 Aug 2011 01:45:08 +0000

Just found your site. I like all the detail in your prep pictures! Soup looks and sounds delicious. I’ve made some similar and will try your version. I’ll visit your site often.

By: Ribollita – oder doch nur eine toskanische Bohnensuppe? — The Cooking Student

Fri, 25 Feb 2011 09:14:58 +0000

[...] viele verschiedene Versionen in vielen Blogs gefunden (spontan fallen mir Pepinella , Anie und Kay ein, wobei mich die wahrscheinlich unoriginalste Version von Kay am meisten anspricht – [...]

By: Bekah

Bekah — Mon, 17 Jan 2011 14:23:34 +0000

This looks wonderful! I can’t wait to try it! :)
Do you have a recipe for the bread shown?? My sister and I love to make bread, and this looks really yummy!

By: Kay

Kay — Fri, 31 Dec 2010 07:09:01 +0000

@Chef in Florence:

Interesting. I didn't know Florence was located in the US (Washington) nowadays :)

By: Chef in Florence

Chef in Florence — Thu, 30 Dec 2010 23:33:46 +0000

Interesting take . Traditionally the beans are split in half, and never rinsed. Half the beans are pureed with juice and thrown into the soup, the other half is left whole. And toasted bread is usually whisked into the soup.
Lets be honest, making your own stock is cheaper and taste much better than cubes. Most butcher shops will just give you bones for free if you ask. Then salt to taste.

By: Easier Than Falling Off a Log » Ribollita

Easier Than Falling Off a Log » Ribollita — Wed, 29 Dec 2010 01:18:02 +0000

[...] recipe is from Kayotic Kitchen, and my edits were minimal – using frozen veggie stock instead of chicken bouillon cubes, and [...]

By: Kay

Kay — Sat, 18 Dec 2010 10:16:56 +0000

@Passer-by:

Rest assured, if there would have been cabbage in my fridge, I would have used it :) The cabbage is replaced with kale by some as well.

In all honesty, there are a lot of variations to ribollita anno 2010. Nowadays they use ciabatta in it while originally you’re supposed to eat it with stale bread. One of the best versions is the one where you add the rind of a hard cheese and remove it after boiling but that one is not classic either.

It’s a simple Tuscan peasant soup and anno 2010 there no hard and fast rules as to what goes into it.

And spinach is also not part of a classic and authentic ribollita.

By: passer-by

passer-by — Sat, 18 Dec 2010 09:59:00 +0000

Though your soup looks very good, ribollita has two main components which are white beans AND cabbage (green and black). For a real authentic recipe (also delicious), I advise you try the real version I ate in Italy.
;)
And as one of your contributors said, there is also spinach within.