Ribolitta | Hugh Fearnley-Whittingstall

[@FrenchGuyCooking]

0:55 "The holy trinity of onions, carrots and celery" ... Gotta love that

[@donalskehan]

You can't beat a good ribolitta and this one looks incredible!

[@robertwall6224]

What an incredible dish all made with leftovers!

[@ThisIsMyFullName]

So many Italian classics where created on the basis of leftovers. It's a beautiful thing!

[@yeethawt9160]

Thanks Hugh for your ideas. Much appreciate from Wisconsin, USA.

[@OurSmallholdingAdventure]

Old video but love it still today

[@jamesrobbins3027]

Finally I see someone using parmesan crust! Use it in stocks soups and stews it's amazing! When simmered in water with some onion scraps its a parmesan broth you can use for risotto or anything else. Just make sure you have enough crust. And once soft you can chop them up for texture! Way to go!

[@Heghineh1]

Looks really delicious and I'd call this a comfort -leftover soup:)

[@mexico53ify]

Well there you go! There's an Italian name and heritage for my weekly "Next Step Compost" soup!!! Excellent!! Looks delicious. Wish we had Smellavision!!!

[@pauloamw]

It looks stunning. Who wouldnt want a bow of that?

[@simonellis5878]

thanks Hugh - making it tomorrow !!

[@clark_cant]

Just made it and it's sooo tasty! Thanks for sharing :)

[@KelyrinYourSafeSpace]

Just as you said glorious ! love it ! :)

[@dfertefwergwergrfgwr]

That looks great!

[@jedidiahhendricks930]

I love how he dances as he eats...I'll see myself out.

[@ThePictoucounty]

looks delicious!

[@tiffbott41]

Minus the cheese this is perfect for anyone taking part in Go Vegan for November! :) Looks gorgeous!! :) xxx

[@patrickcarroll7185]

glitch in the matrix at 02:20

[@alexandriacollins7119]

The "Half the Garden" Soup Hugh made in one of the earlier seasons of River Cottage?

[@pushon10]

Can you use butter beans?

[@willsturner]

i like his shirt. where can i get it from?

[@unioneitaliana7107]

I wonder how can you find the black Tuscany cabbage, here in Italy it's uncommon outside of Tuscany Region. By the way I'm from where Ribollita originated, and your dish is pretty strange. Never heard of peas in ribollita. We add pieces of dry bread and we re-boil the soup, for this it's called Ribollita (re boiled). We do not add a whole slice of bread.

[@SFledz]

Can you add music credits to the info? In particular the intro song. Great soup btw!

[@FoodReviewUK]

Feaaaarnnnllleeeeeeyyyyyy.

[@rikimaru1007]

doesn't the sorted team use that background music too :)

[@matteocarmelita2561]

it's spelled RIBOLLITA (2 ls and only 1t)

[@iAgneTube]

Hi! Great recipe but you should change the title of this video: it is "ribollita", not "ribolitta"! You are fantastic guys! Loving the leftover series! Kisses from Italy

[@jitaamesuluma9730]

With out the bread I would eat that, or replace the bread with a safe bread with no wheat

[@NTyrzi]

Lovely unnecessary ball effect at 0:53. Did you forgot to add that 5 minutes text in the middle of the circle or is it on a wrong layer?

[@jdwoods2008]

the way I heard the 'reboil' name story is different. It's that you reboil it after you add in the bread, and is not about reheating the soup leftover. great recipe though!

[@19dec1981]

I like this and it looks tasty but thats no ribollita sorry

[@muyc]

i have a feeling the kale are not leftovers.... kalegate!

[@blackiesun]

Ribollita is how you spell it 😡

[@marietweedy2879]

River cottage, where is the lapel mic? I wanted so much to love this video and recipe, but the audio is awful (not meaning the culinary awful).

[@XzzVttll]

why you make such huge amount of food, so you always have leftovers? cut the portion, and you wull eat everything in on meal

[@marcuskwame]

Please bring back the Irish-inspired style background music and ditch the modern music !! It doesn't go well with the rustic, cozy visuals and feel of the video content. Just more cozy acoustic music in general would go better with the videos! Thanks for the content!

[@pwntmatch]

you make soup and you don't add chili?Cmon,you could do better.