Ribollita (Italian Bread Soup)

  • PattyInColorado Posted: 10/19/11
    Worthy of a Special Occasion

    Ok, so I made this the other night and it was good. I couldn't give it more stars because I made a few modifications. First of all, the seasoning is way off. 1/2 tsp for 6 cups of water and a can of tomatoes is way low. I probably ended up putting in about 2 tsp each of salt, thyme and oregano and about 1/2 tsp crushed red pepper. I also left out the brocolli rabe as I felt like there were enough greens in there already. I substituted swiss chard for Kale because it was beautiful at the Farmer's Market. It turned out great though with the things I changed. I would definitely make it again with my modifications. I used an Italian Boule bread, toasted. It is a thick soup, so if you like it soupy, may need to add more water.

  • Hillary Posted: 01/21/14
    Worthy of a Special Occasion

    This recipe was more involved and time consuming than I had anticipated. I was unable to find the rabe in the store, so I did not include it. I added double tomatoes because I bought a 28 oz can by mistake. I needed to add more salt and seasoning than the recipe had originally called for.

advertisement

More From Cooking Light