Ina Garten Ribollita Recipe
Ina Garten Ribollita Recipe is a hearty Italian soup filled with vegetables, beans, and crusty bread. This comforting dish is rich, simple, and perfect for cozy meals. Learn how to make Ina Garten Ribollita with easy ingredients and enjoy a warm, flavorful bowl that gets even better the next day. A perfect choice for healthy and satisfying homemade cooking.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Sharp knife
- Ladle
- Measuring cups
- Measuring spoons
Ingredients
- Olive oil – 3 tablespoons
- Onion – 1 large, chopped
- Carrots – 2, diced
- Celery stalks – 2, diced
- Garlic cloves – 4, minced
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Red pepper flakes – 1/2 teaspoon
- Crushed tomatoes – 1 can (400g)
- Vegetable broth – 6 cups
- Cannellini beans – 1 can, drained and rinsed
- Kale – 2 cups, chopped
- Day-old crusty bread – 2 cups, torn
- Dried thyme – 1 teaspoon
- Dried oregano – 1 teaspoon
- Bay leaf – 1
- Parmesan cheese – 1/4 cup, grated
Instructions
Cook the vegetables
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook slowly until soft and fragrant. Stir often so nothing sticks or burns.
Add garlic and spices
- Add minced garlic, salt, pepper, red pepper flakes, thyme, and oregano. Cook for one minute until fragrant. Stir gently so the spices release flavor without burning.
Add liquids
- Add crushed tomatoes and vegetable broth into the pot. Stir well to combine everything. Add the bay leaf, bring to a gentle boil, then reduce heat and simmer slowly.
Add beans and greens
- Stir in cannellini beans and chopped kale. Let everything cook together for about 20 minutes. The beans make the soup creamy while the kale adds texture and nutrition.
Add bread
- Add torn pieces of day-old bread into the soup. Stir gently and let it soak. The bread breaks down slowly and thickens the soup into a rich texture.
Finish and serve
- Remove the bay leaf before serving. Taste and adjust seasoning if needed. Sprinkle Parmesan cheese on top and drizzle olive oil. Serve warm and enjoy every bite.
Notes
- Use stale bread for best texture and thickness
- Let soup rest before serving for deeper flavor
- Add extra vegetables like zucchini or potatoes if desired
- Store leftovers as flavors improve the next day