La ribollita from The Food of Italy: A Journey for Food Lovers (page 58) by Sophie Braimbridge

  • celery
  • chicken stock
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can use Pugliese bread for ciabatta, savoy cabbage for cavolo nero, and borlotti beans for cannellini.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can use Pugliese bread for ciabatta, savoy cabbage for cavolo nero, and borlotti beans for cannellini.

  • debkellie on April 01, 2015

    As its cooling down for Autumn, thought this might make a nice way to "clear up" the fridge before heading away for Easter.. very tasty. And I let it rest overnight to enhance flavours, as she suggested.

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