Ina Garten Ribollita Recipe

This Ina Garten Ribollita Recipe is a rustic and hearty Tuscan soup, which includes cannellini beans and kale. It’s the ultimate comfort food recipe, ready in just 1 hour and 20 minutes.

Jump to Recipe

Ina Garten Ribollita Ingredients

• ¼ cup good olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon crushed red pepper flakes (optional)
• 1 (28-ounce) can whole peeled tomatoes, crushed by hand
• 4 cups vegetable stock (or chicken stock)
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 4 cups chopped Tuscan kale (or Lacinato kale)
• ½ small green cabbage, chopped
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 6–8 slices day-old crusty bread, torn into chunks
• Freshly grated Parmesan cheese, for serving
• Extra virgin olive oil, for drizzling

How To Make Ina Garten Ribollita

1. Sauté the vegetables: Heat olive oil in a Dutch oven over medium heat. Add onions, carrots, and celery. Cook 10 minutes until soft.
2. Add garlic and spices: Stir in garlic, salt, pepper, and red pepper flakes. Cook 1–2 minutes.
3. Add tomatoes and broth: Pour in tomatoes with juices and vegetable stock. Bring to a gentle boil.
4. Simmer with beans and greens: Add beans, kale, cabbage, and thyme. Simmer 30–40 minutes, uncovered, until greens are tender.
5. Stir in bread: Add chunks of bread and stir. Simmer another 10–15 minutes until soup thickens.
6. Rest and reheat: Turn off heat and let rest 15 minutes. Reheat gently before serving.
7. Serve hot: Ladle into bowls, top with Parmesan, and drizzle with olive oil.

Recipe Tips

• What bread works best?
  Use day-old crusty bread like ciabatta or sourdough—it holds up well without turning mushy.
• How do I make ribollita thicker?
  Add extra bread and let it soak longer, or mash some of the beans into the broth.
• Can I make ribollita vegetarian?
  Yes, use vegetable stock instead of chicken stock.
• Does ribollita taste better the next day?
  Absolutely! The flavors deepen after resting overnight.
• Can I freeze ribollita?
  Yes, freeze without the bread. Add fresh bread when reheating.

What To Serve With Ribollita

This hearty Tuscan soup is a meal on its own, but pairs well with:

• A side of garlic bread or focaccia
• Mixed green salad with vinaigrette
• Roasted root vegetables
• A glass of Chianti or Sangiovese wine

How To Store Ribollita

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze without bread for up to 3 months. Add bread during reheating.

Ribollita Nutrition (Estimated Per Serving)

• Calories: ~320
• Carbohydrates: 48g
• Protein: 12g
• Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 780mg
• Fiber: 10g
• Sugar: 10g

Nutrition information is estimated and may vary based on ingredients used.

FAQs

What does “ribollita” mean?
It translates to “reboiled,” a Tuscan soup traditionally reheated and eaten over several days.

Can I use spinach instead of kale?
Yes, but add it in the last 10 minutes since it cooks quickly.

Why is my ribollita watery?
You may not have added enough bread or simmered long enough. Let it reduce for a thicker texture.

Can I use canned diced tomatoes instead of whole?
Yes, but crushing whole tomatoes gives better texture.

Is ribollita vegan?
Yes, if made with vegetable stock and without Parmesan cheese.

Try More Recipes:

• Ina Garten Manhattan Clam Chowder Recipe
• Ina Garten Tuscan White Bean Soup Recipe
• Ina Garten Mushroom Farro Soup Recipe