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Cheyennne, Wyoming

Member since Aug 2004

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Reviewed Ribollita

Jul 19, 2013 in Food Network Community Toolbox on

This is really a great recipe for a classic Italian soup, full of Italian flavors. Just remember to put in the bread just before serving. Otherwise it will get soggy. Also get a firm bread that won't break up in the soup. I actually used Alton Brown's receipt for biscuits, and then I cut them into chunks. Came out great!"

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