Ribollita from River Cottage Veg: 200 Inspired Vegetable Recipes (page 151) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on July 04, 2016

    This was scrumptious will make again. Added a technique of salting the greens first from Paula Wolfert's Mediterranean Clay Pot Cooking p 37 and added 1/2 cup parsley and fresh thyme from the garden to the soup when the vegetables are sautéing. Great dish gets better the next day.

  • Zosia on June 09, 2015

    Excellent flavour from pantry staples. I loved the method of thickening the soup by pureeing some of the beans before cooking, allowing the veggies to keep their shape and texture. The flavour was even better the next day.

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