Chickpea, tomato and bread soup from Plenty (page 218) by Yotam Ottolenghi

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Notes about this recipe

  • MokumChefs on April 07, 2026

    A go-to recipe of our family, which we also often make for guests. We use good sourdough bread baked crunchy. And I use white wine vinegar instead of wine.

  • lholtzman on March 27, 2026

    I like this version of the ribollita, but I prefer a version with kale in it. My 8 year old LOVED this soup and happily ate it for dinner 4 nights in a row.

  • kathryn_a27piv on January 25, 2026

    I used bread crumbs instead of sourdough and added a sweet potato i needed to use up. Was really nummy!

  • korkyporky on March 14, 2025

    This was pretty good, nothing too special. The basil pesto at the end was nice touch though!

  • mcvl on January 17, 2023

    Simplified slightly because I didn't have all the ingredients called for, very good even though thus pared down.

  • Ishie1013 on April 14, 2022

    My first Ottolenghi recipe and quite nice, though a little mushy from the bread. Nice flavor and not too complicated for a complex flavor profile. Will keep it in the mix.

  • Cheri on December 18, 2021

    We loved this. Pesto is nice, but not necessary. Add some great bread and cheese on the side, finish with sliced pear. Lovely. Very warming and satisfying. Recommended

  • bwhip on March 06, 2020

    Wonderful, hearty soup, with excellent depth of flavor for something that comes together in about an hour. The pesto really takes it to another level.

  • etcjm on September 23, 2018

    Really enjoy this recipe. Cooked a few times. I don't add bread so it does tend to be on the watery side, but it has so much flavour. Makes a lot and I think it seems to lose a bit of the vibrancy when you freeze so would it be good to feed a few people cooked ahead. Think I might half the recipe next time.

  • twoyolks on January 18, 2017

    This was nice but it wasn't particularly special. It tasted similar to any other rustic, Italian-ish vegetable stew.

  • Rutabaga on April 09, 2014

    It's easy, it can be made in advance, and it's fun to eat things with pesto. This soup is great to throw together for a simple family supper. I like the idea of pureeing some of it, so may try that next time.

  • Vegan.mum on August 28, 2013

    Delicious! We love this soup & it's quick and easy to throw together.

  • AOski on August 04, 2012

    Pretty good. I added the fennel fronds with the other spices.... Why let them go to waste!? I puréed a bit of the soup to make it even stewy-er...

  • Franci on November 03, 2011

    Not bad. My mom really enjoyed it, I thought it was ok. Used one celery stalk and some celeriac, less wine, cooking water from the chickpeas instead of veg. stock. No pesto.

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Reviews about this recipe

  • Salt Sugar and I

    I've always thought bread in soup would be unpleasant, a texture thing really but the bread in the soup gives it body and goes well against the textures of the vegetables and chickpeas.

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