Tuscan ribollita with runner cannellini beans from Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo (page 61) by Steve Sando and Vanessa Barrington

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

  • Laura on February 27, 2011

    I've never made Ribollita before, so I can't comment on how authentic this recipe is or how it compares tastewise to other ribollita recipes. I can say that I was underwhelmed with this dish. The biggest problem was the bread. There is just too much of it. We felt like we were eating soggy bread with a few greens and beans. If I were ever to make it again, I'd eliminate all of the bread, except possibly the top layer. The second issue was that the amount of beans was not enough. Two cups of beans were barely an afterthought in the dish -- by the way, I used Rancho Gordo Cranberry Beans -- these were suggested as a substitute to create a 'heartier' soup. If I ever made this again, I would double the amount of beans. I would probably also up the cheese -- it's barely noticeable.

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