Tuscan bean soup au gratin ("La ribollita") from Italian Regional Cooking by Ada Boni

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Notes about this recipe

  • Yildiz100 on February 24, 2018

    To avoid soggy toasts don't pour the soup over them as directed. Instead, assemble in this order: soup, float lightly toasted bread on top, add sliced onions, cover with garlic and thyme infused oil, then top all with the cheese.

  • Yildiz100 on April 25, 2017

    This is a fantastic version of ribollita. The toasts with parm and onion topping really make this far more decadent than you would ever expect from a bean soup. Go a little light on the beans to keep the soup from being stodgy. Can also try sauteeing the onions until somewhat softened before topping the soup with them and putting the dish in the oven. Need more onion if doing this.

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