Ribollita from The Zero-Waste Chef: Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet (page 225) by Anne-Marie Bonneau

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 or pinto beans for borlotti beans, the book's "A tomato for all seasons: roasted tomatoes" for tomatoes, and leftover whey or water for vegetable broth. You can use the Save-scraps-save-cash vegetable broth recipe on p. 135.

  • kbrooks on September 20, 2024

    Great way to use up odds and ends of veggies. Made this with fresh cranberry beans, heirloom tomatoes, corn and zucchini, all from the farmers' market. And of course the usual soup basics onions,garlic, celery and carrots. A parmesan cheese rind,herbs and red pepper flakes added depth. Also threw in some sliced smoked sausage. Definitely will make this with seasonal veggies year round.

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