Ribollita from Italian Country Cookbook by Rose Gray and Ruth (Ruthie) Rogers

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

  • wester on February 17, 2011

    This didn't look very promising while it was cooking, but the end result was delicious. A robust vegetable soup/stew, vegetarian, and it just tasted right. The instructions were sometimes a bit ambiguous, but it's a recipe that can handle some differences in interpretation. The amount of cavolo nero given seemed ridiculously high, and unless it behaves completely different from boerenkool (which I used) or kale (which you will probably use), I recommend using much less. I used almost 1 pound instead of 4 1/2.

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