Ina Garten Ribollita Recipe
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.
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.