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Ribollita is Italian for "reboiled." First you make a hearty Tuscan vegetable soup and refrigerate it overnight. The next day, you reheat ("reboil") the soup with slices of bread in it, which break down and thicken it further.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Ribollita
Review 1 for Ribollita
5 out of 5
5 out of 5
January 3, 2012
Ability level:Novice
Cooks for:3 to 5 people
Cooks:A few times a month
Would You Recommend? Yes
3of 3found this review helpful.
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Very flavorful
January 3, 2012
This is a very good recipe. The only downside is the time required for preparation. However, this can be turned into a positive by putting on a CD of Italian opera. I also add a healthy dose of chicken stock (4-6 oz.) instead of water and 2-3 oz. of pancetta to bring out the flavor. You can revove the pancetta before serving or leave it in. Buon appetito!