Ribollita from The Flexitarian at The New York Times by Mark Bittman

  • carrots
  • celery
  • Parmesan cheese
  • kale
  • onions
  • red onions
  • thyme
  • canned tomatoes
  • vegetable stock
  • whole grain bread
  • cooked cannellini beans
  • rosemary sprigs

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 water for vegetable stock, and escarole for kale.

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