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Ina Garten Ribollita

Ina Garten Ribollita
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Ribollita is a traditional Tuscan soup known as a “reboiled” dish, where vegetables, beans, and bread come together to create a thick, stew-like texture. This version follows a stovetop method, layering flavors slowly and finishing with olive oil for depth. It’s filling, balanced, and meant to be enjoyed slowly.

Ingredients

Scale

  • ¼ cup extra-virgin olive oil, plus more for serving

  • 1 large yellow onion, chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 4 garlic cloves, minced

  • 1 teaspoon dried thyme

  • ½ teaspoon dried oregano

  • 1 can (28 oz) crushed tomatoes

  • 2 cans (15 oz each) cannellini beans, drained and rinsed

  • 4 cups vegetable stock or chicken stock

  • 1 bunch kale or Swiss chard, stems removed and chopped

  • 2 cups day-old crusty bread, torn into pieces

  • 1½ teaspoons salt (adjust to taste)

  • ½ teaspoon black pepper

Instructions

  • Build the base – Heat olive oil in a pot and sauté onion, carrots, and celery until soft

  • Add aromatics – Stir in garlic, thyme, and oregano until fragrant

  • Layer tomatoes – Pour in crushed tomatoes and let them cook briefly

  • Add beans and stock – Stir in cannellini beans and stock, then bring to a gentle simmer

  • Incorporate greens – Add chopped kale and cook until wilted

  • Thicken naturally – Stir in torn bread and simmer until soup thickens

  • Season carefully – Adjust salt and pepper to taste

  • Rest briefly – Let the soup sit before serving for better texture

Find it online: https://inagartendishes.com/ina-garten-ribollita/