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Ina Garten Ribollita – A Hearty, Rustic Tuscan Vegetable Soup

Ina Garten Ribollita recipe
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Ribollita is a classic Italian soup made with day-old bread, cannellini beans, and seasonal vegetables like kale, carrots, and cabbage. Ina Garten’s version honors the traditional method while adding her signature ease and flavor. The soup is cooked, cooled, and then reheated, deepening the flavors and giving it its iconic texture.

Ingredients

Scale

  • 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, if preferred)

  • 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

Instructions

Step 1: Sauté the vegetables

Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onions, carrots, and celery. Cook for 10 minutes, stirring occasionally, until vegetables are soft and aromatic.

Step 2: Add garlic and seasonings

Stir in the garlic, salt, pepper, and red pepper flakes (if using). Cook for another 1–2 minutes until fragrant.

Step 3: Add tomatoes and broth

Pour in the crushed tomatoes with juices and the vegetable stock. Bring to a gentle boil.

Step 4: Simmer with beans and greens

Add the beans, kale, cabbage, and thyme. Lower the heat and simmer uncovered for 30–40 minutes until greens are tender and flavors have melded.

Step 5: Stir in the bread

Add the chunks of bread into the soup and stir well. Simmer for another 10–15 minutes until the bread has absorbed liquid and the soup thickens.

Step 6: Let rest, then reheat

Turn off the heat and let the soup rest for at least 15 minutes. Reheat gently before serving for the best texture.

Step 7: Serve hot

Ladle into bowls and top with freshly grated Parmesan and a drizzle of olive oil.

Find it online: https://lightblue-kingfisher-834643.hostingersite.com/ina-garten-ribollita/