Ina Garten Ribollita – A Hearty, Rustic Tuscan Vegetable Soup

Ina Garten’s Ribollita is a traditional Tuscan soup that’s rich in flavor and deeply comforting. This rustic Italian dish is made with simple vegetables, white beans, and hearty bread, simmered together into a thick, stew-like meal. “Ribollita” means “reboiled,” and the dish only gets better with time.

Perfect for chilly nights or make-ahead meals, this soup is healthy, filling, and packed with flavor—Barefoot Contessa style.

What Is Ina Garten Ribollita?

Ribollita is a classic Italian soup made with day-old bread, cannellini beans, and seasonal vegetables like kale, carrots, and cabbage. Ina Garten’s version honors the traditional method while adding her signature ease and flavor. The soup is cooked, cooled, and then reheated, deepening the flavors and giving it its iconic texture.

Other Ina Garten Recipes

• Ina Garten Jalapeño Cheddar Crackers
• Ina Garten Chipotle Cheddar Crackers
• Ina Garten Sesame Noodles
• Ina Garten Maple Scones

Reasons to Try Ina Garten Ribollita

• Hearty and satisfying – Almost like a stew
• Packed with vegetables – A nourishing, fiber-rich meal
• Great for leftovers – Tastes even better the next day
• Budget-friendly ingredients – Pantry staples come to life
• Naturally vegetarian – Easily adapted to vegan
• Perfect for meal prep – Freezes and reheats beautifully
• Rustic and comforting – Ideal for fall and winter meals

Ingredients Needed to Make Ina Garten’s Ribollita

• ¼ cup good olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon crushed red pepper flakes (optional)
• 1 (28-ounce) can whole peeled tomatoes, crushed by hand
• 4 cups vegetable stock (or chicken stock, if preferred)
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 4 cups chopped Tuscan kale (or Lacinato kale)
• ½ small green cabbage, chopped
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• 6–8 slices day-old crusty bread, torn into chunks
• Freshly grated Parmesan cheese, for serving
• Extra virgin olive oil, for drizzling

Instructions to Prepare Ina Garten Ribollita

Step 1: Sauté the vegetables

Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onions, carrots, and celery. Cook for 10 minutes, stirring occasionally, until vegetables are soft and aromatic.

Step 2: Add garlic and seasonings

Stir in the garlic, salt, pepper, and red pepper flakes (if using). Cook for another 1–2 minutes until fragrant.

Step 3: Add tomatoes and broth

Pour in the crushed tomatoes with juices and the vegetable stock. Bring to a gentle boil.

Step 4: Simmer with beans and greens

Add the beans, kale, cabbage, and thyme. Lower the heat and simmer uncovered for 30–40 minutes until greens are tender and flavors have melded.

Step 5: Stir in the bread

Add the chunks of bread into the soup and stir well. Simmer for another 10–15 minutes until the bread has absorbed liquid and the soup thickens.

Step 6: Let rest, then reheat

Turn off the heat and let the soup rest for at least 15 minutes. Reheat gently before serving for the best texture.

Step 7: Serve hot

Ladle into bowls and top with freshly grated Parmesan and a drizzle of olive oil.

What Goes Well With Ina Garten Ribollita

• Rustic Italian bread or garlic toast – For scooping and dipping
• Simple arugula salad with lemon vinaigrette – Light, fresh contrast
• Shaved Parmesan and cracked pepper – Adds depth on top
• Chilled white wine or light red (Chianti) – Enhances the Tuscan theme
• Roasted root vegetables – Complements the earthy flavors
• Olive tapenade or bruschetta – Perfect appetizer pairing
• Herb-infused butter or olive oil dip – Elevates the bread side

Key Tips for Making Ina Garten Ribollita

• Use day-old bread – It thickens the soup without turning mushy
• Crush tomatoes by hand – Better texture than using diced or puréed
• Simmer slowly – Allows the vegetables and bread to fully meld
• Add greens gradually – So they don’t overwhelm the pot
• Adjust salt after adding bread – Bread can soak up seasoning
• Use a heavy-bottomed pot – Prevents scorching and uneven cooking
• Let it rest before serving – Deepens the overall flavor

Creative Variations of Ina Garten Ribollita

• Use spinach or Swiss chard instead of kale – Softer greens work too
• Add pancetta or sausage – For a meatier version
• Stir in pesto or basil oil before serving – Adds herbaceous brightness
• Top with a poached or soft-boiled egg – For protein and richness
• Include zucchini or leeks – Seasonal twists to the veggie base
• Make it spicy – Add more red pepper flakes or a touch of hot sauce
• Try different beans – Like navy beans or borlotti for variety

Storage Guidelines for Ina Garten Ribollita

• Cool completely before storing – Prevents condensation in containers
• Refrigerate in airtight containers – Keeps fresh for up to 4 days
• Freeze in portions – Great for meal prep, up to 2 months
• Label with date and contents – Always helpful for frozen meals
• Store bread separately if desired – For a less thickened texture

Reheating Tips for Ina Garten’s Ribollita

• Stovetop: Reheat over low-medium heat, stirring frequently – Add broth or water to loosen
• Microwave: Use a covered bowl and heat in short intervals – Stir halfway through
• Avoid high heat – Prevents scorching the thickened soup
• Taste and reseason after reheating – Flavors may mellow in storage
• Top with fresh Parmesan and herbs after warming – Refreshes the dish

Nutritional Value (per serving, approx.)

• Calories: 320
• Protein: 12g
• Carbohydrates: 40g
• Fat: 12g
• Fiber: 8g
• Sugar: 5g
• Sodium: 600mg

A nutrient-rich, filling soup that balances protein, fiber, and plant-based ingredients.

FAQs

What is ribollita, and why is it called “reboiled”?

Ribollita is a traditional Tuscan soup made with vegetables, beans, and day-old bread. The name means “reboiled” because it was traditionally reheated and served again the next day, when the flavors are even better.

Can I make Ina Garten’s ribollita ahead of time?

Yes, ribollita is ideal for making ahead. It tastes even better after sitting for a few hours or overnight, and it stores well in the fridge or freezer.

What kind of bread is best for ribollita?

Day-old crusty Italian or sourdough bread works best. It should be sturdy enough to hold up in the soup without turning soggy too quickly.

Is Ina Garten’s ribollita vegetarian or vegan?

Ina’s original version is vegetarian when made with vegetable stock. To make it vegan, simply omit the Parmesan cheese or replace it with a vegan alternative.

Wrapping Up

Ina Garten’s Ribollita brings together everything we love about rustic cooking—hearty vegetables, rich broth, crusty bread, and timeless flavor. It’s a dish that nourishes body and soul, perfect for batch cooking or casual entertaining. Serve it warm, topped with Parmesan and a drizzle of olive oil, and enjoy a taste of Tuscany from your own kitchen.

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