White beans, greens, olive oil - my ribollita from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 92) by Anna Jones

  • potatoes
  • celery
  • Show all ingredients...

  • EYB Comments

    Can substitute kale for cavolo nero. See recipe for a summer variation.

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 kale for cavolo nero. See recipe for a summer variation.

  • VineTomato on December 22, 2018

    This is a great dinner. The bread topping makes it absolutely delicious, even if unhealthier!

  • Hellyloves2cook on October 03, 2015

    I thought I would give this recipe a go... I love Italian soups; ribolittas I find very comforting especially on a cold,grey day, which is exactly the sort of day it was when I decided to make this. Although not my favourite ribolitta style recipe it was nevertheless nice and the following day even nicer ( as often these things are) I have never included the liquid from canned produce before so consequently I was a little dubious about doing so as the recipe suggested, however I continued as directed adding the briny liquid from my organic beans. The bread is a big factor for me and I felt my buckwheat sourdough ( being glutenfree) was not quite the same as a good hearty Italian style bread. I added a few more carrots but apart from that kept to the recipe. I love good artisan EVO oil so a liberal splashing of that to finish really set it off and a good seasoning with sea salt and freshly cracked pepper also.

  • lilham on February 28, 2015

    I used halve the stock (1L instead of 2L). Instead of a thick stew that needs thinning if left, I have a tomato soup the consistency of minestrone. No matter, it is delicious and I will repeat again.

  • MelMM on January 06, 2015

    This soup is my favorite recipe from the book so far. Really delicious. It's funny, as I am not as crazy about Italian food, and particularly soups, as many are. But this soup was so good, and it is also so healthy, you just feel great eating it, and you feel great afterwards. Finishing with a drizzle of olive oil and a grind of black pepper adds a lot. I also added a sprinkle of parmesan, which is not called for in the recipe (traditional parmesan is not vegetarian). Love this and will repeat.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.