Ina Garten Ribollita Recipe

Ina Garten Ribollita Recipe is a hearty Italian soup that warms your heart. It is full of vegetables, beans and bread, making it filling and healthy. This Tuscan classic is simple to make but tastes rich and comforting. It is perfect for chilly evenings, family dinners or even a cozy lunch.

In this blog, I will guide you through the Ina Garten Ribollita Recipe step by step. You will learn how to make Ina Garten Ribollita easily and what ingredients for Ina Garten Ribollita you need.

This recipe is full of flavors and easy to follow. With simple ingredients and clear steps, you can enjoy this classic Italian soup anytime at home.

My Experience With This Recipe

The first time I made this soup, my kitchen smelled amazing. The mix of vegetables, beans and bread created a rich, hearty aroma. The soup was thick, flavorful and comforting.

Every spoonful was full of taste. My family loved it and I felt proud serving it. This recipe has become one of my favorite soups. It is easy to make, healthy and perfect for any occasion.

Recipe Card Info

• Recipe Name: Ina Garten Ribollita
• Servings: 6
• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 70 mins
• Course: Soup
• Cuisine: Italian
• Calories: 220 kcal per serving

Equipment List

• Large pot
• Cutting board
• Knife
• Wooden spoon
• Measuring cups
• Measuring spoons
• Ladle
• Blender (optional for creamier texture)

Ingredients You Need for Ina Garten Ribollita

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 zucchini, diced
• 1 potato, diced
• 1 cup chopped kale
• 1 cup chopped cabbage
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 4 cups water
• 2 cups stale bread cubes
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped

Step-by-Step Guide

1. Heat olive oil
   Warm olive oil in a large pot over medium heat. This will cook the vegetables gently.
2. Cook onions, carrots and celery
   Add onion, carrot and celery. Cook until soft and fragrant, about 5–7 minutes.
3. Add garlic
   Stir in minced garlic. Cook for one minute until aromatic but not burnt.
4. Add zucchini and potato
   Add zucchini and potato to the pot. Stir and cook for 3–4 minutes.
5. Add beans, tomatoes and broth
   Add cannellini beans, diced tomatoes, vegetable broth and water. Stir to combine.
6. Season the soup
   Add thyme, rosemary, salt and black pepper. Stir and bring the soup to a gentle simmer.
7. Simmer the soup
   Cover the pot partially. Let the soup simmer for 30 minutes until vegetables are tender.
8. Add kale and cabbage
   Stir in kale and cabbage. Cook for another 10 minutes until greens are soft.
9. Add bread cubes
   Add stale bread cubes to thicken the soup. Stir gently and let absorb liquid.
10. Finish with parsley
    Turn off heat and sprinkle fresh parsley over the soup. Stir gently and serve warm.

Tips to Make the Best Ina Garten Ribollita

• Use fresh vegetables for best flavor.
• Let the soup simmer slowly for richer taste.
• Use stale bread for authentic thick texture.
• Adjust seasoning before serving.
• Add extra herbs for deeper flavor.

Common Mistakes to Avoid

• Do not overcook vegetables; keep some texture.
• Do not skip bread; it thickens the soup.
• Avoid using too much salt early; adjust later.
• Do not forget to rinse canned beans.
• Avoid high heat; slow simmer gives best taste.

Serving Suggestions

Serve Ribollita warm with a drizzle of olive oil. Pair with crusty bread or a simple salad. Add grated Parmesan for extra flavor.

This soup is perfect as a starter or main meal. It is comforting and satisfying for any season.

Variations You Can Try

• Add cannellini and kidney beans for variety.
• Use spinach instead of kale for softer greens.
• Add a splash of white wine for richness.
• Include zucchini noodles for extra texture.
• Top with crispy bread crumbs for crunch.

Storage and Reheating Tips

• Store leftovers in the fridge for up to 3 days.
• Reheat slowly over medium heat for best taste.
• Soup thickens when stored; add water if too thick.
• Freeze in portions for up to 2 months.
• Add fresh herbs after reheating for freshness.

Nutrition Information

Health Benefits

Ribollita is packed with vegetables and beans, making it high in fiber and protein. It helps digestion, boosts immunity and supports heart health.

Using olive oil and fresh herbs adds antioxidants. This soup is nutritious, filling and low in calories, perfect for a healthy diet.

Ina Garten Ribollita Recipe

Emily Grace

Ina Garten Ribollita is a hearty Italian soup that warms your heart. It is full of vegetables, beans and bread, making it filling and healthy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Soup

Cuisine Italian

Servings 6

Calories 220 kcal

Ingredients

  

• 2 tbsp olive oil
• 1 onion chopped
• 2 carrots chopped
• 2 celery stalks chopped
• 4 garlic cloves minced
• 1 zucchini diced
• 1 potato diced
• 1 cup chopped kale
• 1 cup chopped cabbage
• 1 can 15 oz cannellini beans, drained and rinsed
• 1 can 14 oz diced tomatoes
• 4 cups vegetable broth
• 4 cups water
• 2 cups stale bread cubes
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper to taste
• 2 tbsp fresh parsley chopped

Instructions

 

Heat olive oil

• Warm olive oil in a large pot over medium heat. This will cook the vegetables gently.

Cook onions, carrots, and celery

• Add onion, carrot and celery. Cook until soft and fragrant, about 5–7 minutes.

Add garlic

• Stir in minced garlic. Cook for one minute until aromatic but not burnt.

Add zucchini and potato

• Add zucchini and potato to the pot. Stir and cook for 3–4 minutes.

Add beans, tomatoes, and broth

• Add cannellini beans, diced tomatoes, vegetable broth and water. Stir to combine.

Season the soup

• Add thyme, rosemary, salt, and black pepper. Stir and bring the soup to a gentle simmer.

Simmer the soup

• Cover the pot partially. Let the soup simmer for 30 minutes until vegetables are tender.

Add kale and cabbage

• Stir in kale and cabbage. Cook for another 10 minutes until greens are soft.

Add bread cubes

• Add stale bread cubes to thicken the soup. Stir gently and let absorb liquid.

Finish with parsley

• Turn off heat and sprinkle fresh parsley over the soup. Stir gently and serve warm.

Notes

• Use fresh vegetables for best flavor.
• Let the soup simmer slowly for richer taste.
• Use stale bread for authentic thick texture.
• Adjust seasoning before serving.
• Add extra herbs for deeper flavor.

Keyword Ina Garten Ribollita Recipe

FAQs about Ina Garten Ribollita

1. Can I make Ribollita ahead of time?
Yes, it tastes even better the next day as flavors meld. Store in fridge and reheat gently.

2. Can I use other beans?
Yes, kidney beans or chickpeas work well. Mix beans for more flavor and texture.

3. Can I make it vegan?
Yes. Use vegetable broth and skip Parmesan if desired. It is naturally plant-based.

4. Can I freeze Ribollita?
Yes, freeze in airtight containers for up to 2 months. Thaw and reheat gently.

5. How can I make the soup thicker?
Add more stale bread cubes or simmer longer. Mash some beans for thicker texture.

Final Thoughts

Ina Garten Ribollita is a hearty, healthy and comforting soup. It is simple to make but full of flavor. Perfect for winter or cozy dinners.

With fresh vegetables, beans and herbs, it is nutritious and filling. Try this recipe and it may become your favorite homemade Italian soup.

Emily Grace

Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!