Ribollita from My Favorite Ingredients: An Enticing Collection of Recipes by Skye Gyngell

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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

  • e_ballad on June 12, 2019

    As written, this was quite bland. I cheated & added some crispy pancetta to lift it. Using well-seasoned stock instead of water may also work.

  • Bloominanglophile on November 04, 2013

    This is a traditional Tuscan "stew"--great for when the weather turns cold! I enjoyed the use of farro instead of bread (from what I understand, barley is the closest substitute). I also used canned beans since I wanted to serve it that night, which may have resulted in a sludgier stew (still delicious, though). Do season each step well. Also, be generous with the olive oil drizzle on top. A sprinkling of sea salt also gives lovely bursts of flavor to this dish. I served this with the Pickled Pumpkin with Burrata (p. 162).

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