Spring Cleaning Ribollita  Recipe (2024)

A quick stir of purchased pesto and a drizzle of EV olive oil add good finishing touches with Parmesan sprinkled on top. You can add leftover crushed tomatoes if you don’t want to open a new can of whole tomatoes. Cool light red wine is perfect with it.

I sampled it the evening I cooked it and was a bit disappointed, thought it was bland. When I reheated it the next day, I added some chili flakes and rosemary (only had dried herbs so I subbed them for all instead of putting in the sprigs). After reheating, I served it with balsamico, olive oil and grana pardano on top and it was delicious. The balsamico added a much needed spash of acidity which brightened the whole soup and took it from bland to very tasty.

I followed this recipe as written - with fresh farmers market ingredients and my new bag of Rancho Gordo large Lima beans. It was awesomely delicious.

This was fantastic, wholesome, nutritious and so satisfying. My new comfort dish!!! Definitely use butter beans and don’t skimp on the basil, especially when topping before serving. I never cook with leeks so I started with four chopped celery sticks including leaves and a large brown onion. I doubled the recipe, added 1tsp chilli flakes, used 10 sprigs of lemon tyme and four sprigs of rosemary. The result will not disappoint. Drizzle with EVOO and parm cheese. Bellissima!

Surprisingly flavourful despite no spices and a water base. Quick and adaptable to what’s in the fridge, and a nice way to use up sourdough that’s past it’s prime. Keeper.

Without bread, this is minestrone soup. Still delicious, just not ribollita.

very soothing soup

Delicious! Definitely add the reggiano rind if you can. Veggie broth instead of water!

This makes a lot of soup! Added red pepper flakes, used veg broth, and a parm rind…delicious.

a really delicious soup. gets 100% better, though, after a day or two for the flavors to meld. specific recommendations: definitely better with some celery, which is a traditional ingredient in ribollita. second, i prefer cabbage to chard or spinach as it adds both sweetness and earthiness and texturally holds up much better. third, if using frozen or fresh limas, be sure they are thoroughly cooked or else the undercooked beans will add an unpleasant grittiness to the soup.

I wouldn’t make this again. It wasn’t terrible, but it was a lot of work, and for not so thrilling results. I followed this recipe to the T. I bought every little ingredient and still felt disappointed with the taste in the end. Tasted bland, like a low sodium canned soup with green beans.

I substituted water with vegetable stock and added chili flakes at end. I added a bit of lemon to bowls of soup. Was delicious!

The recipe is super solid with few minor modifications / tips-Sub chicken or veggie broth for water. For the love, don’t use water…..Salt is your friend. Don’t be afraid of it.Add a healthy splash of red wine when reducing the tomato mixture.Kale is a great substitute for the chard.

The recipe is super solid with few quick tips-Salt is your friend. Don’t be afraid of it.Add a healthy splash of red wine when reducing the tomato mixtureKale is a great substitute

this is a comforting and simple meal — i made some modifications to try to build more flavor: deglazed the pan with some vermouth, added crushed fennel seeds, bay leaf, and red pepper plus a parm rind to the broth. I also garnished with some sherry vinegar. Next time I might try adding sausage. overall tasty and easy but i think benefits from some simple additions.

this is a designed to be an ad hoc ribollita and the recipe as written is somewhat non-traditional. This soup was pretty bland. i thought the lack of celery was a real omission. the butter beans (limas) don't work well - wrong texture and flavor profile. the traditional choice of cannellinis or other white bean is a better choice. along with chard or kale, cabbage is often included in ribollita, which adds a sweet earthiness and some texture which the dish could have used, as well.

I substituted a can of beef broth & a can of beer for some of the water. I didn’t have leaks, peas or zucchini, but used okra, red potato, red onion and shallots. I roasted the potato, carrot, onion, garlic & shallot with some olive oil, butter & salt instead of sautéing them. While these vegetables roasted I chopped the frozen okra & thawed it plus removed some of the water in a dutch oven. I didn’t have fresh basil and thyme, so I used dried spices and added 2 bay leaves. Bread was on the side

I substituted a can of beef broth & a can of beer for some of the water. I didn’t have leaks, peas or zucchini, but used okra, red potato, red onion and shallots. I roasted the potato, carrot, onion, garlic & shallot with some olive oil, butter & salt instead of sautéing them. While these vegetables roasted I chopped the frozen okra & thawed it plus removed some of the water in a dutch oven. I didn’t have fresh basil and thyme, so I used dried spices and added 2 bay leaves. Bread was on the side

I substituted a can of beef broth and a can of beer for some of the liquid. I did not have leaks, peas or zucchini, but did use okra, red potato, red onion and shallots. I roasted the potato, carrot , onion, garlic and shallot with some olive oil , butter and salt instead of sautéing them. While most of the vegetables roasted I chopped the frozen okra and thawed it plus removed some of the water in a ditch oven. We left the bread on the side.we enjoyed this.

Spring cleaning with out-of-season vegetables; basil, leeks, zucchini, and carrot is a stretch. All summer or fall harvests. The Northern American growing season is just sprouting up. So where do we get these ingredients for "Spring Cleaning" soup? Why South and Central America of course. Even Swiss Chard is probably transported from the Imperial Valley or Mexico, as well. The "customizable" suggestion is welcomed. Why remove the bread crusts?

This is a great and versatile recipe that can easily be tweaked to accommodate produce on hand and your taste. Tonight, I followed, tweaked and screwed up the recipe and it still turned out fabulous. For example, I put the chard leaves in early and put the stems in compost (oops). Because we love garlic I doubled it. Also threw in Italian parsley with the basil, Italian sausage, a parm reg rind, hot pepper flakes, half veg broth/half water, aged balsamic drizzle, pesto and parm on top. No bread.