Warm Up Winter Nights with Ina Garten’s Cozy Ribollita Recipe

Ribollita, a hearty Tuscan soup, transforms humble ingredients into a culinary masterpiece that warms both body and soul.

This rustic dish originated from peasant kitchens where resourceful cooks would repurpose leftover vegetables and stale bread into something magical.

Generations of Italian families have perfected the art of creating a deeply satisfying meal from simple pantry staples.

Each spoonful tells a story of tradition, waste reduction, and incredible flavor combinations that dance across your palate.

The soup’s robust nature comes from layering ingredients that build complex, comforting flavors without requiring elaborate techniques.

Rich, nourishing, and incredibly adaptable, this recipe welcomes your personal touch and creative interpretation.

The magic happens when you blend carefully selected components into a single, soul-nurturing bowl: get ready to fall in love with comfort food at its finest.

What Makes Ribollita a Tuscan Treasure

• Hearty One-Pot Comfort: This ribollita transforms simple ingredients into a deeply satisfying, rustic Italian soup that warms you from the inside out, perfect for chilly evenings when you crave something nourishing and soul-filling.
• Layered Flavor Complexity: The recipe builds incredible depth through carefully sautéed pancetta, multiple vegetables, and slow-simmered beans, creating a taste profile that's simultaneously rich, earthy, and subtly spicy with red pepper flakes.
• Nutrient-Packed Meal Solution: Packed with protein-rich beans, leafy greens like kale and cabbage, and aromatic vegetables, this dish offers a complete meal that's nutritionally balanced and incredibly satisfying without feeling heavy.
• Easy Cooking, Gourmet Results: Despite its sophisticated taste, the recipe follows straightforward steps that even novice cooks can master, transforming everyday ingredients into a restaurant-quality soup with minimal technical skills required.

Everything You’ll Need for Ribollita

Main Ingredients:

Dried Beans: A hearty base that provides rich texture and protein, with cannellini or great northern beans as top choices.

• Dried Beans: Classic Italian soup staple with creamy, substantial texture.

• Pancetta, Onions, Carrots, Celery: Classic soffritto base with deep flavor and aromatic foundation.
• Garlic: Adds robust, pungent flavor profile to the soup.
• Cabbage, Kale: Provide additional nutrition and hearty green texture.
• Tomatoes: Adds sweet and acidic depth to the soup's overall taste.

• Salt, Black Pepper, Red Pepper Flakes: Balanced seasoning with subtle heat.
• Basil: Fresh herb that introduces bright, aromatic notes.
• Chicken Stock: Enhances overall liquid base with rich flavor.

• Stale Bread: Traditional Italian method for thickening soup, adds rustic texture.
• Parmesan Cheese: Adds salty, umami finish to the dish.
• Olive Oil: High-quality drizzle for rich, smooth final touch.

How to Cook Ribollita for Maximum Comfort

Step 1: Prepare Bean Bath

Grab a spacious bowl and give your beans a luxurious overnight soak. Cover them completely with cold water, ensuring an extra inch of liquid above the beans. Wrap the bowl and let them chill in the refrigerator.

Step 2: Tenderly Cook Beans

Drain the soaked beans and transfer them to a large pot. Add water and bring to a rolling boil. Reduce heat and let them simmer gently.

• Simmer uncovered for 45 minutes
• Sprinkle salt
• Continue cooking for 15 more minutes until beans become soft and creamy

Let beans cool down in their own flavorful liquid.

Step 3: Sauté Flavor Makers

In a massive stockpot, warm up some oil and introduce pancetta and onions. Let them dance together over medium-low heat until onions become translucent.

• Carrots
• Celery
• Garlic
• Salt
• Black pepper
• Red pepper flakes

Cook for 7-10 minutes until vegetables soften and release their aromatic magic.

Step 4: Build Vegetable Layers

Stir in tomatoes, cabbage, kale, and basil. Let them mingle and simmer over medium-low heat for 7-10 minutes, occasionally stirring.

Step 5: Create Creamy Bean Base

Drain beans, saving their cooking liquid. In a food processor, blend half the beans with a splash of their liquid until smooth. Pour this creamy mixture into the stockpot along with whole beans.

• Bean cooking liquid
• Chicken stock

Bring to a boil, then reduce heat and simmer for 20 minutes.

Step 6: Final Comfort Touch

Gently fold bread into the soup and let it simmer for 10 more minutes. Taste and adjust seasoning. Serve piping hot in generous bowls. Crown each serving with a sprinkle of Parmesan and a drizzle of olive oil.

Serving Tip: This hearty soup gets even better the next day, so don’t hesitate to make extra!

Tips for Bread and Veggie Balance

• Soak Beans Right: Overnight soaking breaks down complex sugars, reduces cooking time, and helps beans digest more easily.
• Select Premium Pancetta: Splurge on top-quality pancetta or thick-cut bacon to create a deep, smoky base that transforms the entire soup's flavor profile.
• Season Strategically: Layering salt throughout cooking develops more nuanced taste and prevents accidentally over-salting the dish.
• Create Creamy Texture: Partially pureeing beans introduces a silky, rich consistency without adding heavy cream, making the soup more nutritious and lighter.
• Bread Matters Most: Fresh sourdough cubes provide the perfect balance of crunch and absorption, ensuring each spoonful delivers maximum flavor and authentic Italian comfort.

Ribollita Storage Tips for Next-Day Flavor

• Cool Completely: Let the ribollita cool to room temperature before storing to prevent condensation and maintain its texture. Rushing this step can make your soup soggy and compromise its rich, hearty flavors.
• Vacuum Seal Method: Transfer cooled soup into vacuum-sealed bags for maximum freshness. Professional chefs swear by this technique, which removes air pockets and prevents freezer burn, preserving the soup's original taste and nutritional value.
• Layer Strategically: When freezing, use flat, stackable containers to maximize freezer space. Divide into individual portions for easy reheating, ensuring you can enjoy a delicious meal without defrosting the entire batch.

Unique Twists on a Classic Ribollita

• Spicy Mediterranean Ribollita: Enhance the classic recipe by adding chorizo instead of pancetta for a Spanish-inspired kick. Incorporate smoked paprika and roasted red peppers to amplify the flavor profile.
• Vegetarian Green Powerhouse: Replace pancetta with extra-firm tofu or tempeh for a protein-packed vegetarian version. Add spinach and Swiss chard alongside kale to create a nutrient-dense green soup. Boost umami by including miso paste or nutritional yeast.
• Hearty Winter Root Vegetable Edition: Introduce parsnips, rutabagas, and sweet potatoes to the vegetable mix for a more robust and warming soup. Use butternut squash puree instead of some beans to create a creamy texture. Garnish with crispy sage leaves and toasted pumpkin seeds for extra crunch.
• Coastal Seafood Transformation: Incorporate fresh white fish like cod or halibut during the final simmer. Add a splash of white wine and fresh lemon zest to brighten the flavors. Include chopped fresh seafood such as shrimp or clams for a Mediterranean-style seafood ribollita.

Ribollita Recap for Soup Lovers

Ribollita, Tuscany’s cherished peasant soup, embodies rustic Italian culinary wisdom with each spoonful.

Rich bean depths and crisp vegetable layers create complex flavor landscapes beyond simple sustenance.

Ina Garten’s masterful recipe transforms humble ingredients into Mediterranean comfort, honoring traditional cooking techniques.

Pancetta’s smoky undertones mingle with tender vegetables, producing an authentic sensory experience.

Mediterranean warmth radiates through hearty ingredients, connecting generations of home cooks.

Savor this soul-warming masterpiece: share its story, snap a photo, sprinkle Parmesan, and spread delicious passion with fellow culinary enthusiasts.

Ina Garten Ribollita Recipe

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4.5 from 22 reviews

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

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Description

Hearty Tuscan ribollita brings Italy’s rustic charm to dinner tables with rich layers of vegetables, beans, and bread. Dense with flavor and tradition, this comforting soup promises warmth and satisfaction that will transport diners straight to Florence’s bustling kitchens.

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Ingredients

Scale 1x2x3x

Main Proteins:

• ¼ pound large diced pancetta or smoked bacon
• 4 cups coarsely chopped kale

Vegetables and Legumes:

• ½ pound dried white beans, such as Great Northern or cannellini
• 2 cups chopped yellow onions (2 onions)
• 1 ½ cups chopped carrots (3 medium carrots)
• 1 cup chopped celery (2–3 stalks)
• 3 tablespoons minced garlic (6 cloves)
• 1 (28-ounce) can Italian plum tomatoes in puree, chopped
• 4 cups coarsely chopped or shredded savoy cabbage, optional

Seasonings and Additional Ingredients:

• ¼ cup good olive oil, plus extra for serving
• 1 teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes
• ½ cup chopped fresh basil leaves
• 6 cups chicken stock, preferably homemade
• 4 cups sourdough bread cubes, crusts removed
• ½ cup freshly grated Parmesan, for serving
• Kosher salt

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Instructions

1. Prepare dried beans by submerging them in cold water, ensuring they are covered by 1 inch (2.54 centimeters). Refrigerate overnight, allowing the beans to hydrate and soften.
2. Drain the soaked beans and transfer them to a large pot. Add of fresh water, bringing the mixture to a rolling boil. Reduce heat to a gentle simmer and cook uncovered for 45 minutes, then incorporate of salt. Continue simmering for an additional 15 minutes until beans reach a tender consistency. Let the beans cool in their cooking liquid.
3. In a spacious stockpot, heat cooking oil over medium-low temperature. Introduce pancetta and onions, sautéing for 7 to 10 minutes until onions become translucent. Incorporate carrots, celery, minced garlic, of salt, ground black pepper, and red pepper flakes. Cook for 7 to 10 minutes, allowing vegetables to soften and develop flavor.
4. Fold in whole tomatoes with their puree, chopped cabbage, kale, and fresh basil. Simmer over medium-low heat, occasionally stirring, for 7 to 10 minutes to meld the ingredients’ flavors.
5. Strain the beans, reserving their cooking liquid. Using a food processor, puree half of the beans with a small amount of their liquid. Transfer the pureed beans to the stockpot, combining with the remaining whole beans. Measure the bean cooking liquid and supplement with chicken stock to achieve . Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
6. Tear bread into chunks and gently fold into the soup. Simmer for an additional 10 minutes to allow bread to absorb liquid and thicken the soup. Adjust seasoning to taste. Serve piping hot in generous bowls, garnishing with grated Parmesan cheese and a drizzle of extra virgin olive oil.

Notes

• Elevate flavor by selecting premium pancetta, which infuses deep, smoky richness into every spoonful of the soup.
• Soak dried beans overnight in cold water to guarantee uniform cooking and achieve a perfectly tender texture.
• Master seasoning by introducing salt incrementally during preparation, allowing precise control and preventing overwhelming saltiness.
• Create luxurious creaminess by partially blending beans with their cooking liquid, delivering silky depth without extra fat.
• Select freshly cut sourdough bread cubes to maintain ideal soup consistency and prevent soggy, unappetizing texture.

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

Nutrition

• Serving Size: 6
• Calories: 330 kcal
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 10 g
• Protein: 14 g
• Cholesterol: 15 mg