Ribollita with Italian sausage from Bon Appétit Magazine, February 2015 (page 14)

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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

  • jhallen on September 13, 2024

    This is a solid soup recipe. Turned out great and I am excited for the leftovers tomorrow.

  • Rinshin on January 23, 2024

    The smell of Italian sausage or other fresh cooked sausage is often unappealing to me but this technique of soaking and thoroughly mixing sausage meat with white wine before cooking removed all unpleasant smell and taste from the finished soup. I don’t think just adding wine in while cooking does the same job as I’ve done that in the past with other dishes. This soup is delicious, easy to make, with some chopping of vegetables. The result is surprisingly light and fresh tasting for having sausage meat and beans. The anchovy does great work here too in the background so best not to skip that. Although I normally modify soup recipes, but this one I did not and for my taste no changes were needed. The recipe asks to wait one day before serving and that is a good suggestion. As previously noted, no additional salt was needed. For us, this made more like 8 servings instead 6. Into my favorite folder.

  • Dannausc on February 10, 2022

    Quite good. We both liked it.

  • Bloominanglophile on December 20, 2020

    My family really enjoyed this soup, so it is going into the favorites file. Some changes: I didn't knead the meat with the wine (it was already cooked), but added to the onions, carrots and celery after they were cooked down a bit. I only had a 12oz package of sausage, so I will try to find a full pound next time. My bunch of Tuscan kale was a bit small, so I added a second one, as well as another can of beans. This filled out the soup nicely. I hesitated to add the croutons to the soup pot, so added them to each bowl when serving (I didn't want to lose the crunch). Don't forget to add Parmesan rinds you may have saved--really adds flavor to this soup!

  • Grywhp on July 03, 2020

    Truly even better the second day. Great with sourdough croutons. Didn’t need additional salt.

  • wcassity on November 15, 2015

    Great flavor. Make sure to simmer for the full hour. I was tempted to add salt, but it didn't need it.

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