Ribollita Soup

We love this soup! I usually end up throwing in some extra carrots, celery and zucchini (I rinse too much to start with and once its out and rinsed why not chop it and throw it in). I also put in 4 cups of broth (because that's how much is in the container and it will likely go to waste in the fridge. I need a bit more liquid anyway because I up the veggies). I use low sodium or no salt added veggie broth and tomatoes (we enjoy unsalted or low salt foods in general). Works with diced tomatoes if you don't have a can of whole tomatoes. I use my immersion blender to "mash" the beans with some of the broth instead of a potato masher (I have no patience for mashing beans, however I do have patience for slicing the garlic)! Have made it with both chard and kale, we like it both ways. I use several dashes of ground cayenne pepper instead of crushed red pepper. 4 out of 5 of my kids like this soup too!

I really like this soup. It has great vegetable flavors and is great on its own but also worked well as a base soup. I pre- portioned it into containers and have changed it up with a couple dashes of hot sauce, fish sauce or even stirring in an egg for a little protein bump. I might try adding root vegetable other than potato in the next batch.

Excellent soup with lots of flavor! I added more salt since i used low sodium veggie broth and no salt added tomatoes. Huge hit with family, kids included. Making my third batch in the slow cooker today.

I thought it was quite bland...Quite disappointed

What happened to the day-old bread to thicken the soup -as mentioned in the description of the soup?

This is a delicious soup that's easily adaptable. I made some of adjustments to cut down on time and make this a weeknight soup for my fam: I skipped step one (mashing beans, chopping tomatoes) and used crushed tomatoes instead. Instead of kale, I just added some baby spinach at the end.

Outstanding Used fired roasted chopped tomatoes, also added hot Italian chicken sausage. Pureed beans in food processor. Had a little kale and a lot of baby spinach on hand so put both in. Will enjoy for many meals as this soup is as tasty as it is full of goodness. My kind of cooking and eating!

Tasty Vegan Soup Used minced garlic and skipped cabbage. Would have enjoyed spinach instead of Kale. Added a bit of hot sauce and parm for flavor! Pros: Makes alot of soup.. so healthy! Cons: Take a long time to prep all veggies.

Filling, healthy & delish! 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! Pros: Hearty, tasty, easy Cons: A lot of veggie chopping

Delicious soup I love soup, and beans, so this was a double bonus. I also like spicy so I added some red pepper flakes and used spinach instead of kale. It was super! Thankfully I have enough leftovers for lunch this week. Pros: Healthy, quick and tasty Cons: none