Really have no patience with the quibblers. I've made this three times, and it's been relentlessly fabulous. The only goofy thing is the recipe says a cup of oil and that's way too much-- a quarter cup is ample. As for the rest of it? "Authentic" and "Italian" do not always go together that well-- look at pizza-- it's different everywhere you go (in Italy) and it's even eaten differently-- in Milan, with a knife and fork, in Naples it's handheld, folded, and eaten point first. Fine, whatever.
As for the whining about how Italian bread is unsalted-- yeah, that's true, and it's not very good, is it? Starting with bread that tastes better is an improvement, not a deviation. You want original corn? It's a scrofulous plant with half a dozen rock hard, starchy, kernels. I do not want "original" corn.
This is utterly delicious. Did the nay sayers actually *make* it? I have, and I'm making it again this week. People are excited about the prospect. Today I'm starting the poolish for the bread. It's a process...
What is quite frustrating here is the author writes about "the genuine article" and "authenticity" of a classic Tuscan soup — but presents a recipe that has nothing to do with authenticity or the genuine, cucina povera recipe.
Look, this seems like a perfectly fine soup recipe, made with a classic flavor base. But this is not ribollita. If the author had merely said, "inspired by," "guided by the flavors of," or "in the tradition of," — then you get to do what you want! But you cannot co-opt a soup tradition that begins with a vegetable soup and ends with the leftovers of that soup, extended by stale bread, and made into something marvelous and frugal.
The reviews are correct, there are quite a few errors and inconsistencies in this recipe. I suggest Lidia Bastianich's version.
This soup is amazing! I do agree with one comment that there is a wide difference between water and chicken stock. The flavor is immensely satisfying and the finished product was disbursed to friends and family. I did lower the number of beans while increasing potatoes so my kids would eat it (bean haters). I made this twice, the second time doubling the crushed tomatoes which gave it more of a tomato base flavor. I also used homemade chicken soup made from chicken necks and backs.
I highly recommend using this recipe!
You're not even pronouncing "ribollita" correctly. The word means "reboiled" in Italian. What you made is soup. If you reboil it the next day, then it becomes ribollita. It's supposed to have lacinato kale and savoy cabbage. You need to use three day or so old dry/stale Tuscan bread. Real Tuscan pane Toscano bread has no salt. You layer slices of the bread in a big pot, use more olive oil, then ladle the soup on top, and do this in layers.
F&W used to be a trusted standard in cooking. Now not so much. This "recipe" the way its written, is proof. Also ratings and reviews are often misleading. I now only visit when I cant resist the temptation of their photos. Sad.
The recipe is not very authentic or proper. Some proportions, ingredients and technique are quite wrong. Authentic ribollita always uses lacinato kale (cavolo nero or black kale, not just any kale), plus Swiss chard and Savoy cabbage. Canned cannellini beans is a joke. You need the bean cooking liquid so the way to go is to cook the dry beans (separately). The quantity of tomatoes is excessive. It's not a tomato soup. You only need 1 tomato. The quantity of garlic and olive oil is way over the top. 2 garlic loves and 4-5 EVOO tbsp is norm to make the soffritto with these quantities of onion, carrot and celery (1 each). Ribollita is strictly vegetarian so no chicken stock. Yes, some people sneak pancetta into it, but not original. The bread should not dissolve, it should be soaked in the liquid, so you add it 10 min before the end of cooking, when adding the beans. It looks too thin in the photo. It should have a thick stew consistency. Finally, traditional ribollita doesn't use grated parmigiano on top.
The recipe has significant errors and Ribollita is good when given the right proportions. Fix it or you will have very unhappy customers. Don't risk our lack of trust in your recipes.
Seems like a killer soup if the recipe was any good. My end result was ok but not worth the time, what I have to offer might help you get much better results. If I try again I’ll update the comment.
Before the issues, I have to mention that there is a huge difference in saying to add either water or chicken stock; along with optional garlic, red pepper flakes, and Parmesan rind. One way you have a soup, the other you have onion tomato water with kale. Can we just have a recipe? I get spice to be optional if it’s going to cause a meal to be spicy, but this isn’t near enough for that. It just punches the flavor.
Here’s the problems with the recipe, and it’s mostly because he cooks without measuring and assumes all measurements here.
1 cup of oil is way too much. Start with 1/4 cup and add more if needed. I had a soup of oil and simmering mirepoix before I added the tomatoes, and nothing was about to brown off the bottom of anything else. Meaning no good flavor building.
The obvious misprint of tomatoes. just 1 15 oz can is right, though good luck finding it. I just halved a 30 oz can of san marzano tomatoes.
The bread isn’t measured. I put in 4 slices, and I probably could have doubled it to equal the amount shown in the 1 second shot in his video.
If you use canned beans, he is way off. 2 15 oz cans of beans is close to 3 cups not 4. And if you blend 1 cup of those beans with 1 cup of water you get bean water. Not a thick roux style paste.
After the tomato reduction, the soup requires over an hour of additional simmering, but no mention of partially covered or uncovered, which yields extremely different results. I recommend uncovered for at least half of it.
The 2 hour total time is rubbish. He’s talking about 2 hours of cooking time if you add up all of his recipe’s mentioned time together. To get all the ingredients chopped and ready you can add another 30-60 minutes easily. Use a food processor for the mirepoix or it’s not worth the hassle. Even with a food processor assume 2.5 hours if you’re lightning fast.
This is a great recipe but there are errors in the instructions:
1 cup of oil is not required. You only need about a quarter cup. Just add enough oil to cook and brown the vegetables in Step 1.
The crushed tomatoes are listed twice, you only need one can.
Watching the video is really helpful and will help you visualize the doneness of caramelization and reduction of the tomatoes before progressing to the next steps. It's a fantastic recipe, I hope F&W makes these simple edits to improve user experience.
Fabulous recipe. The caramelization is key. I used half the oil and a single can of tomatoes. I also added a small package of pancetta which I browned down and deglazed with a bit more wine and I added a wee bit of nutmeg at the end.
1cup of oil? Is that a misprint?
This dish is amazing! The tastes and textures are like nothing I've ever had before. A symphony in your mouth. Thank you. And one can of tomatoes only for those who asked.
I have not made this yet, however I plan to. Is it one can or two cans of San Marzano tomatoes? Thank you.
This seems to call for two cans of crushed tomatoes, though they are listed separately. Is it one can, accidentally listed twice, or two cans?
This was amazing. It was well worth the time and attention to detail. Great way to spend a Sunday afternoon.