This Ina Garten Ribollita comes together in about 60 minutes and is all cooked in one pot for a easy weeknight dinner that your family will love! It’s the kind of meal that makes you feel all warm and fuzzy inside, and best of all, you can switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends!
Ingredient Breakdown
- Olive Oil : ¼ cup
- Onion : 1, diced
- Carrots : 2, chopped
- Celery Stalks : 2, chopped
- Garlic : 4 cloves, minced
- Salt : 1 tsp
- Pepper : ½ tsp
- Red Pepper Flakes : 1 tsp (optional)
- Canned Whole Tomatoes : 28 oz, crushed
- Vegetable Stock : 4 cups
- Cannellini Beans : 15 oz, rinsed
- Kale : 4 cups, chopped
- Cabbage : ½ small, chopped
- Thyme : 1 tsp
- Crusty Bread : 6-8 slices
- Parmesan and Olive Oil : for serving
Let’s Get Cooking!
Now that we’re all set with the ingredients, here’s how to make this delicious Ina Garten Ribollita Recipe!
Heat the Olive Oil : In a large pot, heat ¼ cup of olive oil over medium heat. Add the diced onion, chopped carrots, and chopped celery. Cook for about 10 minutes, stirring frequently, until the veggies are softened and the onion is translucent.
Add Garlic and Seasonings : Toss in the minced garlic, a couple pinches of salt and pepper, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant. Your kitchen will smell heavenly!
Stir in the Tomatoes and Stock : Add the crushed tomatoes (with their juices) and vegetable stock to the pot. Stir everything together and bring to a boil.
Add Beans, Greens, and Herbs : Once boiling, reduce the heat to medium-low and add the rinsed cannellini beans, chopped kale, chopped cabbage, and thyme. Let it simmer for 30-40 minutes, stirring occasionally. You want those flavors to meld beautifully.
Incorporate the Bread : When it’s thickened up a bit, stir in the crusty bread and let it simmer for an additional 10-15 minutes. This helps thicken the soup, yum!
Rest and Serve : Remove from heat and let the Ribollita rest for 15 minutes. This is the hard part, trust me, it will taste even better after resting! When ready to serve, reheat gently and dish it out into warm bowls. Top each bowl with freshly grated Parmesan and a drizzle of olive oil!
Why I Love This Recipe
Honestly, this is my go-to recipe when I need something comforting, delicious, and straightforward to whip up. Whenever there’s a chill in the air (which, let’s face it, is often!), this Ribollita just hits the spot. I’m a real sucker for hearty dishes that remind me of family meals around the table. The best part is how versatile it is, use whatever you’ve got on hand! It’s perfect for a cozy dinner, and leftovers (if there are any) taste even better the next day!
If you loved this Ribollita, be sure to check out my Southern Style Dirty Rice, my Best Mushroom Rice, or my Borscht Soup with Beef!
Why This Recipe Works
Comfort Food
Ribollita is literally packed with tons of flavor and makes for the ultimate comfort food. There’s just something about a warm bowl of savory soup that feels like a hug in a mug!
One Pot Wonder
Because it comes together all in one pot, cleanup is a breeze! You can enjoy your meal without stressing over a sink full of dishes waiting for you afterward!
Customizable
Want to switch it up? You absolutely can! This Ribollita is perfect for using whatever ingredients you have lying around. Got some leftover veggies? Throw them in!
Budget-Friendly
Using everyday ingredients means you won’t break the bank with this recipe. It’s also a great way to use up items in your pantry and fridge, embrace that minimal waste lifestyle.
Meal Prep Hero
You can make a big batch of this Ribollita, and it’s fantastic to meal prep for the week! Portion it out and store it in the fridge for busy nights when cooking just feels like too much.
Serving and Storage Tips
Now for the best part, how to serve this comforting Ribollita! It’s absolutely perfect on its own, but you can also pair it with some warm, crusty bread for dipping. A crisp salad on the side can lighten the meal, too.
Storage
This soup keeps well in the refrigerator for about 3-4 days. Just let it cool to room temperature and store it in an airtight container.
Reheating
When you’re ready to enjoy it again, simply reheat it over medium-low heat on the stove, giving it a good stir as it warms up. You might need to add a splash more vegetable stock to loosen it up a little.
Freezer Friendly
Yes, you can freeze Ribollita! Just make sure it’s completely cooled before transferring it to freezer-safe containers. It should last up to 3 months in the freezer. To reheat, let it thaw in the fridge overnight, then warm it on the stove like above.
And there you have it my warm, cozy, and totally delicious Ribollita! I can’t wait for you to give this a try. Whether it’s a chilly weeknight or a slow Sunday at home, this dish is bound to become a family favorite! Enjoy! Follow LunaChef on Pinterest for daily meal inspiration and air fryer cooking tips.
Ribollita
Ingredients
Method
- In a large pot, heat ¼ cup of olive oil over medium heat.
- Add the diced onion, chopped carrots, and chopped celery. Cook for about 10 minutes, stirring frequently, until the veggies are softened and the onion is translucent.
- Toss in the minced garlic, a couple pinches of salt and pepper, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
- Add the crushed tomatoes (with their juices) and vegetable stock to the pot. Stir everything together and bring to a boil.
- Once boiling, reduce the heat to medium-low and add the rinsed cannellini beans, chopped kale, chopped cabbage, and thyme. Let it simmer for 30-40 minutes, stirring occasionally.
- When it’s thickened up a bit, stir in the crusty bread and let it simmer for an additional 10-15 minutes.
- Remove from heat and let the Ribollita rest for 15 minutes.
- Reheat gently and dish it out into warm bowls. Top each bowl with freshly grated Parmesan and a drizzle of olive oil.