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By JackieOhNo! on January 9, 2013
By Chef Petunia on January 9, 2013
"This is an adapted recipe from the March/April Eating Well Magazine. I added a pound of spicy Italian sausage and replaced the water with chicken broth for added richness. Quote from Eating Well: "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,..."
Prep Time: 20 mins
Total Time: 50 mins