Ribollita from An Everlasting Meal: Cooking with Economy and Grace (page 85) by Tamar Adler

  • chile flakes
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  • Parmesan cheese rind
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  • EYB Comments

    This recipe is in the narrative on the specified page. Can substitute cannellini beans or chickpeas for cranberry beans; chicken stock, juice from cans of tomatoes, water or any combination thereof for bean cooking liquid; and kale, Swiss chard and/or collard greens for cooking greens.

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

  • Eat Your Books

    This recipe is in the narrative on the specified page. Can substitute cannellini beans or chickpeas for cranberry beans; chicken stock, juice from cans of tomatoes, water or any combination thereof for bean cooking liquid; and kale, Swiss chard and/or collard greens for cooking greens.

  • clcorbi on November 27, 2016

    I followed this recipe VERY loosely, adding half a chopped fennel bulb, a head of broccoli, a TON of extra stock, a crumbled Italian sausage, and some tomato paste. I had never tried adding stale bread to a soup before and found that I wasn't too crazy about the result--even after a long simmer, the bread chunks had not broken down quite as thoroughly as I'd expected. I think if I try this soup again I'll be sure to rip the bread (this time, it was sourdough) into even smaller pieces. Despite the fact that I barely followed this recipe, we both loved the final soup, which managed to use up almost every extra vegetable scrap in the fridge! The improvised result felt very much in keeping with the spirit of the book.

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