Cold days need warm comfort bowls. This soup feels rustic and deeply satisfying. It uses simple vegetables and hearty beans.
Flavors grow richer with gentle simmering. The Ina Garten Ribollita Recipe brings Italian soul home. Each spoon tastes balanced and nourishing.
It suits weeknights and relaxed weekends. The method stays easy for home cooks. This dish reflects classic Tuscan cooking.
Leftover bread becomes something truly special. The broth turns thick and comforting. Vegetables soften without losing texture.
The Ina Garten Ribollita Recipe feels timeless and cozy. It fits family meals and guests. Nutrition and flavor work together beautifully. You will crave seconds instantly.
Why This Soup Works
Ribollita means “reboiled” in Italian tradition. This version feels modern yet respectful. Beans add protein and creamy texture.
Vegetables bring color and depth. The Ina Garten Ribollita Recipe balances richness with freshness.
Bread thickens everything naturally. Each bowl feels hearty but light. It is perfect for cold evenings.
Equipment List
- Large heavy-bottom pot
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
- Measuring cups
- Measuring spoons
Ingredients List
- Olive oil, 3 tablespoons
- Yellow onion, chopped
- Carrots, diced
- Celery stalks, diced
- Garlic cloves, minced
- Canned cannellini beans, drained
- Vegetable broth
- Crushed tomatoes
- Tomato paste
- Kale or Swiss chard
- Dried thyme
- Dried rosemary
- Red pepper flakes
- Salt
- Black pepper
- Day-old crusty bread
- Fresh parsley
Step-by-Step Preparation
- Heat olive oil over medium heat.
- Add onion, carrots, and celery.
- Cook until vegetables soften.
- Stir in garlic gently.
- Add tomato paste and tomatoes.
- Pour in vegetable broth slowly.
- Add beans and dried herbs.
- Simmer until flavors combine.
- Stir in chopped greens.
- Add torn bread pieces.
- Cook until thick and hearty.
- Season and garnish with parsley.
Recipe Tips
- Use day-old bread for best texture.
- Simmer slowly for deeper flavor.
- Mash some beans for thickness.
- Add greens near the end.
- Rest the soup before serving.
Best Sides to Serve
Crusty Garlic Bread
It adds crunch and extra comfort.
Perfect for dipping into thick soup.
Simple Green Salad
Fresh greens balance the hearty bowl.
Light dressing keeps flavors clean.
Roasted Vegetables
They add caramelized sweetness.
Great contrast to the soup.
The Ina Garten Ribollita Recipe pairs beautifully here.
Conclusion
This soup delivers warmth and tradition. Every ingredient serves a clear purpose. The texture stays thick and satisfying.
Flavors deepen with each reheat. The Ina Garten Ribollita Recipe fits healthy lifestyles easily.
It works for lunches and dinners. Serve it fresh or enjoy leftovers. Comfort food rarely tastes this good.
Ina Garten Ribollita Recipe
Ingredients
- Olive oil 3 tablespoons
- Yellow onion chopped
- Carrots diced
- Celery stalks diced
- Garlic cloves minced
- Canned cannellini beans drained
- Vegetable broth
- Crushed tomatoes
- Tomato paste
- Kale or Swiss chard
- Dried thyme
- Dried rosemary
- Red pepper flakes
- Salt
- Black pepper
- Day-old crusty bread
- Fresh parsley
Instructions
- Heat olive oil over medium heat.
- Add onion, carrots, and celery.
- Cook until vegetables soften.
- Stir in garlic gently.
- Add tomato paste and tomatoes.
- Pour in vegetable broth slowly.
- Add beans and dried herbs.
- Simmer until flavors combine.
- Stir in chopped greens.
- Add torn bread pieces.
- Cook until thick and hearty.
- Season and garnish with parsley.
Notes
- Use day-old bread for best texture.
- Simmer slowly for deeper flavor.
- Mash some beans for thickness.
- Add greens near the end.
- Rest the soup before serving.