Tuscan soup with bread, beans and greens (Ribollita) from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 57) by Christopher Kimball

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

  • Soulkitchenjen on October 14, 2024

    Very solid recipe. I used rainbow chard and Asiago instead of parm. It needed…something. Probably meat of some kind. Very good. Would make again and maybe play with a bit.

  • averythingcooks on April 07, 2021

    This was the idea for tonight and I looked at several options from my bookshelf. This is the one I stuck the closest to.....but I added sausage (thanks Jamie Oliver!) and chopped fresh tomatoes (same to Valerie Bertinelli :). My change was spinach in place of kale and cooked navy beans from my freezer. But I loved this use of sweet peppers & red onions and the crispy paprika croutons instead of bread just soaking in the soup. A great one bowl dinner.

  • et12 on November 01, 2020

    A very good soup and easy to make. I used kale instead of chard and seasoned with lemon juice. The toasted bread is what makes the dish.

  • Mtetpon on December 21, 2019

    I had the same problem with the Swiss chard. I used mustard greens and added a couple of tablespoons of apple cider vinegar for acid and to help cut bitterness of mustard greens. This soup is so freaking yummy!!

  • tmatthey on November 23, 2019

    Used this recipe as a template to use up some odds and ends and all was still tasty (eg, left over black bean stew in lieu of canned beans; added chunks of sweet potatoes cause they needed to get eaten; and swapping in orange bell for green because that is what I had). The paprika spiced bread croutons were great! Comment - cut the swiss chard ribbons in half, lengthwise. The approximately one inch wide strips were ungainly to spoon up.f

  • southerncooker on April 02, 2019

    I had trouble finding Swiss Chard. No luck after three grocery stores so I decided to substitute spinach. Instead of the red bell I used some orange and yellow bell pepper I had in the fridge. This was a quick and easy supper for a work night and it tasted good too. Recipe says you can use some Parmesan to top it when you serve along with a drizzle of olive oil. I had a wedge of Asiago so I grated some of that one top of the croutons along with the drizzle of olive oil.

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.