Used minced garlic and skipped cabbage. Would have enjoyed spinach instead of Kale. Added a bit of hot sauce and parm for flavor!
From EatingWell: March/April 2012
Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber. Garnish with extra-virgin olive oil or pepper and grated Parmesan.
4 Reviews for Ribollita Soup
Love this soup, it's full of flavor and has a little bit of everything. I made a few substitutions and it was wonderful. I used sweet potatoes instead of white potatoes, swisschard in place of kale and diced tomatoes instead of plum. I froze it in individual servings and had ready made lunches!
I'd recommend having most of the produce prepped at the beginning, and then it really is super easy to make. I see the other reviewed used spinach instead of kale. I used the kale - it holds up much better in soup and tastes great! I stayed close to the recipe, subbing organic diced tomatoes (instead of canned plum tomatoes), and adding a couple diced links of turkey sausage.
Leftovers are even better the next day!