Ribollita: A Tuscan Hug in a Bowl (Ina Garten’s Way)

There are some dishes that feel less like a recipe and more like a warm embrace, a culinary hug that chases away the chill and soothes the soul. For me, Ina Garten’s Ribollita is precisely that. I first encountered this Tuscan classic on a blustery autumn evening, having spent the day foraging for wild mushrooms (a fruitless endeavor, as it turned out). The aroma that wafted from Ina’s kitchen as this hearty soup simmered was a revelation – a rich, earthy perfume of slow-cooked vegetables, savory pancetta, and the promise of deeply satisfying flavors. It transported me straight to a rustic Italian farmhouse, even though I was nestled in my own, miles away from Tuscany. This isn’t just soup; it’s an experience, a testament to the magic that happens when humble ingredients are coaxed into something truly extraordinary.

Recipe Overview

• Prep Time: 30 minutes (plus overnight soaking for beans)
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours 30 minutes (including soaking time)
• Servings: 8
• Yield: Approximately 10-12 cups
• Dietary Type: Adaptable (contains pancetta and chicken stock, can be made vegetarian/vegan with substitutions)

Ingredients

This is a soup built on layers of flavor, so using good quality ingredients will make a noticeable difference.

• 1/2 pound dried white beans (such as Great Northern or cannellini)
• Kosher salt, to taste
• 1/4 cup olive oil, plus extra for serving
• 1/4 pound pancetta, large diced (or 1/4 pound smoked bacon)
• 2 cups chopped yellow onions (about 2 medium)
• 1 cup chopped carrot (about 2 medium)
• 1 cup chopped celery (about 3 ribs)
• 3 tablespoons minced garlic
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 28 ounces Italian plum tomatoes in puree, chopped
• 4 cups savoy cabbage, coarsely chopped or shredded (about 1/2 head)
• 4 cups chopped kale, tough stems removed
• 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 cheese, for serving

Equipment Needed

While not overly fussy, having a few key pieces of equipment will make this recipe a breeze.

• Large bowl (for soaking beans)
• Large pot or Dutch oven (for cooking beans)
• Large stockpot or Dutch oven (for the soup)
• Food processor fitted with a steel blade
• Large measuring cup
• Cutting board
• Chef’s knife
• Measuring spoons and cups
• Stirring spoons

Instructions

The beauty of Ribollita lies in its slow, deliberate cooking process. Don’t rush it, and you’ll be rewarded with incredible depth of flavor.

1. Soak the Beans: In a large bowl, cover the dried white beans with cold water by at least 1 inch. Cover the bowl with plastic wrap and allow the beans to soak overnight in the refrigerator. This is a crucial step for tender beans.

2. Cook the Beans: The next day, drain the soaked beans. Place them in a large pot and add 8 cups of fresh water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer the beans, uncovered, for about 45 minutes. After 45 minutes, add 1 teaspoon of kosher salt to the pot and continue to simmer for another 15 minutes, or until the beans are tender. Be sure they are truly tender; you don’t want any chalkiness. Set the beans aside to cool slightly in their cooking liquid.

3. Sauté the Aromatics: While the beans are cooling, heat 1/4 cup of olive oil in a large stockpot or Dutch oven over medium-low heat. Add the diced pancetta (or smoked bacon) and cook for 7 to 10 minutes, until it’s nicely rendered and crispy. Add the chopped yellow onions to the pot with the pancetta and cook, stirring occasionally, for another 7 to 10 minutes, until the onions are translucent and softened. Do not brown them too deeply; we want sweetness here.

4. Build the Vegetable Base: Add the chopped carrot, chopped celery, minced garlic, 1 tablespoon of kosher salt, 1 teaspoon of freshly ground black pepper, and 1/4 teaspoon of crushed red pepper flakes to the stockpot. Cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes, until the vegetables are tender.

5. Incorporate the Greens and Tomatoes: Now, stir in the Italian plum tomatoes in puree, the coarsely chopped savoy cabbage, the chopped kale, and the chopped fresh basil leaves. Continue to cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes, allowing the cabbage and kale to wilt and soften.

6. Puree and Combine Beans: Drain the cooked beans, but reserve their cooking liquid. In the bowl of a food processor fitted with the steel blade, combine about half of the cooked beans with a little of their reserved cooking liquid. Puree until smooth and creamy. Add this puree to the stockpot along with the remaining whole beans. This combination of pureed and whole beans creates a wonderful texture in the finished soup.

7. Add Liquids and Simmer: Pour the reserved bean cooking liquid into a large measuring cup. Add enough chicken stock to reach a total of 8 cups of liquid. Add this liquid to the soup in the stockpot. Bring the soup to a boil, then reduce the heat to low and simmer, uncovered, for 20 minutes. This allows the flavors to meld beautifully.

8. Add Bread and Finish: Finally, add the sourdough bread cubes to the simmering soup. Continue to simmer for another 10 minutes, allowing the bread to absorb the flavorful broth and soften, thickening the soup.

9. Season and Serve: Taste the Ribollita for seasoning and adjust with more kosher salt and black pepper if needed. Serve hot in large, deep bowls. Sprinkle generously with freshly grated Parmesan cheese and finish with a generous drizzle of olive oil.

Expert Tips & Tricks

Ribollita is a dish that benefits from a little bit of chef’s intuition. Here are a few pointers to elevate your experience:

• The Power of Pancetta: While bacon is a good substitute, pancetta offers a more nuanced, less smoky flavor that really lets the other ingredients shine. If you do use bacon, consider cooking it a little longer to render out more fat.
• Vegetable Prep: Uniformly chopping your vegetables ensures they cook evenly, leading to a more cohesive texture. Cut them into roughly 1/2-inch pieces.
• Homemade Stock is King: If you have the time, homemade chicken stock will impart a superior depth of flavor to your Ribollita. If using store-bought, opt for a low-sodium, good-quality variety.
• The “Re-Boiled” Magic: The name “Ribollita” literally means “re-boiled” in Italian. This soup is famously even better the next day! The flavors deepen, and the bread truly integrates into the soup, creating an even richer texture. If you’re planning ahead, this is the perfect soup to make a day in advance.
• Bread Matters: Sourdough is preferred for its slight tang and ability to hold its shape while absorbing liquid without disintegrating completely. Stale sourdough works best, as it’s already a bit drier and more receptive to soaking up the broth.

Serving & Storage Suggestions

Ribollita is a meal in itself, a hearty and satisfying dish perfect for a chilly evening.

• Serving: Ladle generous portions into deep bowls. A final drizzle of good quality olive oil is essential for richness and shine. A sprinkle of freshly grated Parmesan cheese adds a salty, nutty counterpoint. Crusty bread on the side is always a welcome accompaniment, though not strictly necessary given the bread within the soup.
• Storage: Ribollita stores beautifully. Once cooled, transfer it to an airtight container and refrigerate for up to 3 to 4 days.
• Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of chicken stock or water if it has become too thick. For individual portions, you can also reheat in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	303 kcal	15%
Total Fat	11.3g	17%
Saturated Fat	2.7g	13%
Cholesterol	10.9mg	3%
Sodium	405.3mg	16%
Total Carbohydrate	36.1g	12%
Dietary Fiber	7.6g	30%
Sugars	7g	28%
Protein	16.4g	32%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

While Ina’s recipe is classic for a reason, here are a few ideas to adapt it to your needs or preferences:

• Vegetarian/Vegan: To make this vegetarian or vegan, omit the pancetta and use vegetable stock instead of chicken stock. For the Parmesan topping, use a vegan Parmesan alternative or nutritional yeast for a cheesy flavor.
• Bean Variety: If cannellini or Great Northern beans are unavailable, kidney beans can also work, though they will impart a slightly different color and texture.
• Greens Galore: Feel free to experiment with other sturdy greens like Swiss chard or collard greens in addition to or in place of kale.
• Spice Level: Adjust the crushed red pepper flakes to your desired level of heat. A pinch can add a subtle warmth, while more will give it a noticeable kick.

FAQs

Q: Why do the beans need to soak overnight?
A: Soaking dried beans overnight rehydrates them, allowing them to cook more evenly and become tender without taking excessively long.

Q: Can I use canned beans instead of dried beans?
A: While you can use canned beans in a pinch, dried beans will yield a far superior flavor and texture for Ribollita. If using canned, drain and rinse two 15-ounce cans of beans and add them in step 6, omitting the initial bean cooking steps.

Q: What is the best way to chop the vegetables for this soup?
A: Aim for a relatively uniform dice of about 1/2 inch for the onions, carrots, and celery. This ensures even cooking.

Q: My soup seems too thick after adding the bread. What should I do?
A: If the soup becomes too thick, you can thin it out with a little extra chicken stock or water until it reaches your desired consistency.

Q: Can I make this soup ahead of time?
A: Absolutely! Ribollita is renowned for tasting even better the next day, as the flavors have more time to meld and deepen.

Final Thoughts

Ribollita is more than just a soup; it’s a testament to the enduring appeal of rustic, honest cooking. It’s the kind of dish that reminds us of the power of simple, quality ingredients and the magic that happens when they are treated with care and patience. Ina Garten has a gift for taking these humble elements and transforming them into something truly spectacular, and her Ribollita is a perfect example. So, gather your ingredients, embrace the process, and let the comforting aroma fill your kitchen. This Tuscan hug in a bowl is ready to nourish your body and soul. Enjoy every delicious spoonful!