Ina Garten Ribollita Recipe
Cold days need warm comfort bowls. This soup feels rustic and deeply satisfying. It uses simple vegetables and hearty beans.
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.