Ina Garten Ribollita Recipe

Ina Garten Ribollita is made with white beans, pancetta, onions, carrots, celery, garlic, tomatoes, cabbage (optional), kale, basil, chicken stock, and sourdough bread. This easy Ribollita soup recipe makes a delicious and healthy dinner in about 1 hour and 45 minutes and serves up to 6 people.

🧡 Why You’ll Love This Ribollita Recipe:

• Rich, Hearty Flavor: The combination of pancetta, fresh vegetables, and beans creates a rich and hearty soup that is full of flavor.
• Nutritious and Filling: Packed with beans, kale, and other vegetables, this soup is both nutritious and filling, making it a great meal for any time.
• Easy to Make: The recipe is straightforward and doesn’t require any advanced cooking techniques, making it accessible for home cooks of all levels.
• Perfect for Leftovers: Ribollita tastes even better the next day, so it’s perfect for meal prep and enjoying leftovers.
• Customizable: You can easily customize the recipe by adding your favorite vegetables or using different types of bread.

Ina Garten Ribollita Ingredients

• 1/2 pound dried white beans, such as Great Northern or cannellini
• Kosher salt
• 1/4 cup good olive oil, plus extra for serving
• 1/4 pound large diced pancetta or smoked bacon
• 2 cups chopped yellow onions (2 onions)
• 1 1/2 cups chopped carrots (3 medium carrots)
• 1 cup chopped celery (2-3 stalks)
• 3 tablespoons minced garlic (6 cloves)
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) can Italian plum tomatoes in puree, chopped
• 4 cups coarsely chopped or shredded savoy cabbage, optional
• 4 cups coarsely chopped kale
• 1/2 cup chopped fresh basil leaves
• 6 cups chicken stock, preferably homemade
• 4 cups sourdough bread cubes, crusts removed
• 1/2 cup freshly grated Parmesan, for serving

How To Make Ina Garten Ribollita

1. Soak the Beans: In a large bowl, cover the beans with cold water by 1 inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
2. Cook the Beans: Drain the beans place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
3. Cook the Vegetables: Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 2 teaspoons of salt, pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender.
4. Add Remaining Ingredients: Add the tomatoes with their puree, the cabbage (if using), the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
5. Process the Beans: Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
6. Add Bread and Final Cooking: Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.

Recipe Tips

• Soak Beans Overnight: Always soak the beans overnight in cold water. This ensures they cook evenly and have a better texture.
• Use Good Quality Pancetta: High-quality pancetta or smoked bacon will add rich flavor to the soup. Don’t skimp on this ingredient.
• Add Salt Gradually: Add salt gradually throughout the cooking process. This allows for better control of the seasoning and prevents the dish from becoming too salty.
• Puree Half the Beans: Pureeing half the beans with some of their liquid adds a creamy texture to the soup without needing cream or additional fat.
• Use Fresh Bread Cubes: Use fresh sourdough bread cubes. Stale bread can make the soup too mushy and affect the overall texture.

🥙 What To Serve With Ribollita?

Ribollita soup goes well with a green salad, garlic bread, roasted vegetables, or a light pasta dish. You can also serve it with grilled chicken, a cheese platter, sautéed greens, or a charcuterie board for a tasty meal.

🎚 How To Store Leftovers Ribollita?

• Refrigerate: Store in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze in an airtight container for up to 3 months. To thaw, leave in the fridge overnight before reheating.

🥵 How To Reheat Leftovers Ribollita?

• In The Oven: Preheat to 350°F (175°C). Place soup in an oven-safe dish and cover. Heat for 20-30 minutes until hot.
• In The Microwave: Place soup in a microwave-safe bowl. Cover and heat on high for 2-3 minutes, stirring halfway.
• On The Stove: Heat soup in a pot over medium heat, stirring occasionally, until hot.

FAQs

Ina Garten Ribollita Nutrition Facts

• Calories 431
• Calories from Fat 138
• Total Fat 15.4g
• Saturated fat 5.4g
• Trans fat 0.3g
• Cholesterol 31.6mg
• Sodium 1778.4mg
• Potassium 1161.1mg
• Carbohydrates 48.2g
• Net carbs 40.5g
• Sugar 17.4g
• Fiber 7.7g
• Protein 23.3g

Try More Ina Garten Recipes:

• Ina Garten Fish Chowder Recipe
• Ina Garten Beef Vegetable Soup
• Ina Garten Mexican Chicken Soup
• Ina Garten Cauliflower Soup