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Total Reviews: 3

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  • on January 25, 2013

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    I successfully used two cans of beans, drained and lightly rinsed, rather than dried as I have no luck with dried beans. I also used half a loaf of old Pugliese bread. Even with this 'saltier' bread, I needed to add a good couple of pinches of salt to our bowls. Loved the richness of the olive oil drizzle over top. This soup is very thick, but we really enjoyed the consistency and homey flavors. Freezes and reheats well.

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  • on January 21, 2013

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    I disagree with the previous reviewer. This recipe was just as advertised. It was delicious and full of flavor. This is a rustic dish that utilizes simple ingredients and is supposed to be thick. In the show, Gabriele put the dried and soaked beans in at the time he would normally put in the canned beans. The recipe that is posted corrects that error and directs the dried and soaked beans go in early with the cabbage and kale. I found the bread to be an interesting and, frankly, pleasing texture, albeit somewhat "mushy". I wasn't sure what the bread would add to the dish at first but found it to be a welcome addition. This is not a brothy soup, if that is what you want, there are plenty other recipes you can make. If you want an authentic rustic italian dish, thenyou may want to give this one a try.

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  • on January 14, 2013

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    Unimpressed with the recipe. It looked delicious on the show and I love everything that goes into it. It's very simple in preparation but the taste isn't there. I think I'd half the bread next time. Mine is extremely thick to the point I'm trying to take some of the bread out. In general I dont find it very flavorful and because of the mushy ingredients (bread, beans, cabbage it doesn't have a very nice texture. Also on the show he said he typically does it with canned beans but there aren't any instructions of when to put those in versus dry beans, so I did it with the bread.

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