Ina Garten’s Hearty Ribollita Recipe: A Comforting Winter Bowl

Hearty soups like this ribollita recipe from Ina Garten bring warmth to chilly evenings and comfort to your soul.

The rustic Tuscan classic blends rich vegetables and beans into a satisfying one-pot meal.

Layers of flavor develop slowly, allowing each ingredient to shine through the thick broth.

Crusty bread adds delightful texture and soaks up the savory liquid perfectly.

This traditional Italian soup offers more than just nutrition – it tells a story of countryside cooking and generations of culinary wisdom.

Aromatic herbs and simple ingredients combine to create a dish that feels both elegant and humble.

You’ll fall in love with every spoonful of this soulful, nourishing masterpiece.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Calories: 280 kcal

Servings: 6

Ingredients List for Ina Garten Ribollita

• Dried Cannellini Beans: Hearty protein powerhouse that creates rich, creamy texture when pureed.
• Chicken Stock: Provides deep, savory foundation for the soup's complex flavor profile.
• Water: Essential liquid for cooking beans and creating soup consistency.

• Pancetta, Onions, Carrots, Celery: Classic Italian soffritto blend that builds robust, aromatic base.
• Garlic: Adds intense, pungent flavor and traditional Mediterranean essence.
• Cabbage, Kale: Nutrient-dense greens that contribute earthy texture and wholesome character.
• Tomatoes: Bring vibrant acidity and beautiful red color to the soup.
• Basil: Fresh herb that introduces bright, aromatic Mediterranean notes.

• Tuscan Bread: Traditional ingredient that thickens soup and absorbs incredible flavors.
• Parmesan Cheese: Sharp, salty cheese that elevates overall taste experience.
• Olive Oil: Drizzled on top for luxurious richness and authentic Italian touch.
• Salt, Black Pepper, Red Pepper Flakes: Seasoning trio that balances and enhances all flavors.

Gear You’ll Need for Ribollita

• Large bowl: For soaking beans overnight.
• Large pot: To cook and simmer beans.
• Large stockpot: Essential for cooking vegetables and preparing the soup.
• Food processor: Needed to puree half the beans.
• Steel blade: Attachment for food processor.
• Measuring cup: To measure bean cooking liquid and chicken stock.
• Cutting board: For chopping vegetables.
• Sharp knife: To chop pancetta, onions, carrots, celery, and herbs.
• Wooden spoon: For stirring vegetables and soup.
• Colander: To drain beans.

Making Ribollita One Step at a Time

• Bean Preparation

Soak dried beans overnight in cold water, ensuring they’re fully submerged. Drain and transfer to a large pot, covering with fresh water. Simmer gently until beans become soft and tender.

• Vegetable Foundation

Heat olive oil in a robust stockpot. Sauté pancetta and onions until they release their aromatic essence. Introduce carrots, celery, and garlic, allowing them to develop deep, rich flavors.

• Soup Assembly

Combine tomatoes, cabbage, kale, and fresh basil into the vegetable mixture. Create a smooth bean puree by blending half the cooked beans with their cooking liquid. Integrate the puree and whole beans into the pot.

• Liquid Enhancement

Pour bean cooking liquid and chicken stock into the pot. Allow the soup to simmer, developing complex flavors and achieving a harmonious consistency.

• Bread Integration

Fold bread pieces into the simmering soup, letting them absorb the hearty liquid. Let the soup rest briefly to meld all ingredients.

• Final Touch

Ladle the steaming ribollita into rustic bowls. Garnish with freshly grated Parmesan and a luxurious drizzle of olive oil.

Adjustments You Can Make to Ribollita

• Swap traditional cannellini beans with great northern or navy beans for a unique texture and slightly different flavor profile.
• Replace pancetta with smoked paprika or liquid smoke to maintain the rich, deep taste without meat, creating a delightful plant-based version.
• Use day-old rustic sourdough or ciabatta instead of regular bread to add more complexity and absorb the soup's robust flavors more effectively.
• Experiment with seasonal greens like Swiss chard or collard greens during different times of the year to keep the recipe fresh and adaptable to local produce availability.
• Enhance the soup's warmth by adding a pinch of fennel seeds or a dash of dried oregano during the vegetable sautéing stage for an extra layer of Mediterranean-inspired complexity.

How to Serve Ribollita with Style

• Savor with Crusty Bread: Slice a thick piece of rustic sourdough or ciabatta to soak up the rich, hearty broth, enhancing every spoonful with incredible texture and flavor.
• Pair with Robust Red Wine: Select a full-bodied Italian red like Chianti or Sangiovese to complement the deep, earthy notes of the ribollita, creating a classic Tuscan dining experience.
• Create a Cozy Meal Setting: Serve this warming soup during chilly evenings alongside a simple green salad and candlelight to transform an ordinary dinner into a comforting, memorable meal.
• Top with Fresh Garnishes: Sprinkle extra Parmesan cheese, add a handful of chopped fresh herbs like parsley or basil, or drizzle high-quality extra virgin olive oil for an elegant, personalized touch.

Best Storage Tips for Ribollita

• Batch Cook with Confidence: Prepare this ribollita in large quantities and refrigerate in airtight containers for up to 5 days. The flavors intensify overnight, making each serving more delicious than the last.
• Freeze for Future Comfort: Ladle cooled soup into freezer-safe containers, leaving 1-inch space at the top. Freeze up to 3 months for quick weeknight meals that taste freshly made.
• Smart Bread Strategy: Store bread separately from the soup to prevent soggy texture. Add fresh bread cubes when reheating to maintain that perfect crusty-soft balance.
• Reheat like a Pro: Warm soup gently on stovetop over medium-low heat, stirring occasionally. Add a splash of chicken stock if the soup seems too thick, restoring its original silky consistency.

Hearty Ina Garten Ribollita Recipe

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4.7 from 8 reviews

• Total Time: 1 hour 45 minutes
• Yield: 6 1x

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Description

Hearty ribollita, a rustic Tuscan soup, combines rich vegetables, beans, and bread in a comforting Italian classic. Generous portions and simple ingredients make this soup a satisfying meal you’ll savor slowly.

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Ingredients

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• ¼ lb pancetta or smoked bacon, large diced
• ½ lb dried white beans, Great Northern or cannellini
• 6 cups chicken stock, homemade preferred
• 4 cups coarsely chopped kale
• 2 cups chopped yellow onions (2 onions)
• 1 ½ cups chopped carrots (3 medium carrots)
• 4 cups coarsely chopped or shredded savoy cabbage, optional
• 1 (28-oz) can Italian plum tomatoes in puree, chopped
• 4 cups sourdough bread cubes, crusts removed
• ¼ cup olive oil, plus extra for serving
• 3 tbsps minced garlic (6 cloves)
• 1 cup chopped celery (2–3 stalks)
• ½ cup chopped fresh basil leaves
• ½ cup freshly grated Parmesan, for serving
• 1 tsp freshly ground black pepper
• ¼ tsp crushed red pepper flakes
• Kosher salt

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Instructions

1. Bean Preparation: Soak dried beans overnight in cold water, covering by 1 inch. Drain and transfer to a large pot, covering with fresh water. Bring to a boil, reduce heat, and simmer uncovered for 45 minutes. Add salt, continue cooking for 15 minutes until beans are tender. Cool beans in their cooking liquid.
2. Flavor Foundation: In a stockpot, heat oil over medium-low heat. Sauté pancetta and onions until onions become translucent. Add carrots, celery, garlic, salt, black pepper, and red pepper flakes. Cook until vegetables soften and develop deep flavors.
3. Vegetable Integration: Incorporate whole tomatoes, cabbage, kale, and basil. Simmer, stirring occasionally, to blend ingredients’ essence and create a robust flavor profile.
4. Bean Transformation: Strain beans, reserving cooking liquid. Puree half the beans with some liquid using a food processor. Combine pureed and whole beans in the stockpot. Add reserved bean liquid and chicken stock to achieve desired consistency. Bring to a boil, then simmer for 20 minutes.
5. Final Assembly: Tear bread into chunks and fold into the soup. Simmer for 10 minutes, allowing bread to absorb liquid and thicken the soup. Season to taste. Serve hot, crowned with grated Parmesan cheese and a luxurious drizzle of extra virgin olive oil.

Notes

• Soak Beans Thoroughly: Refrigerate dried beans overnight in cold water to ensure proper hydration and optimal texture, which helps soften beans and reduce cooking time.
• Patient Cooking Process: Allow beans to simmer gently and slowly to develop rich, deep flavors and achieve perfect tenderness without breaking down their structure.
• Layering Flavors Strategically: Sauté vegetables and pancetta first to create a robust flavor foundation before adding tomatoes, cabbage, and kale for complex taste profile.
• Bread Absorption Technique: Tear bread into chunks instead of cutting to help it absorb soup liquid more effectively, creating a rustic, authentic texture that defines traditional Ribollita.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 280
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 10 g
• Protein: 12 g
• Cholesterol: 5 mg