Couple two, three greens ribollita soup from Listen To Your Vegetables: Italian-Inspired Recipes for Every Season (page 192) by Sarah Grueneberg and Kate Heddings

  • dried bay leaves
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  • bulb fennel
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  • Serves : 8

  • EYB Comments

    Dried beans require soaking for at least 4 hours or overnight. Can substitute chicken stock or the book's "Charred onion vegetable stock" for vegetable stock; mustard greens for turnip greens; and canned cranberry beans, canned cannellini beans, or canned Great Northern beans for the book's "Best dried beans". See recipe for dried bean suggestions.

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

    Dried beans require soaking for at least 4 hours or overnight. Can substitute chicken stock or the book's "Charred onion vegetable stock" for vegetable stock; mustard greens for turnip greens; and canned cranberry beans, canned cannellini beans, or canned Great Northern beans for the book's "Best dried beans". See recipe for dried bean suggestions.

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