My favorite ribollita (La mia ribollita preferita) from Jamie's Italy (page 72) by Jamie Oliver

  • bay leaves
  • carrots
  • celery
  • red onions
  • canned tomatoes
  • stale bread
  • potatoes
  • dried chiles
  • ground fennel
  • cavolo nero
  • zolfini beans

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

  • Eat Your Books

    Can substitute cannellini beans for zolfini beans, and kale for cavolo nero.

  • Sally96 on August 06, 2021

    I have loads of ribollita recipes and this is hands down the best one. The closest flavour and texture to the one I had in Florence. Definitely la mia ribollita preferita.

  • cbrowne91 on August 06, 2017

    This is a great hearty recipe. Although cavolo nero can be substituted out for other leafy greens e.g. curly kale, I really recommend sticking to cavolo nero/black kale where possible, as it's deep bitterness really helps this recipe. Don't skimp on the dried chilli, and don't let the bread catch on the pan!

  • melissabazley on September 11, 2011

    I used 2 cans of cannellini beans instead of using dried beans, I also used chilli powder instead of dried chillies. A very hearty soup. Needed a bit of flavour help so I also added 1 chicken stock cube. Great for winter when you want something filling and healthy. Tastes better the next day as the flavours develop

  • Emily Hope on December 03, 2010

    This was decent but nothing special--I may have added too much bread and it made things a bit sludgy.

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