Ribollita: Ina Garten’s Hearty Tuscan Embrace

There’s something profoundly comforting about a soup that has a history, a lineage that whispers tales of resourceful home cooks and abundant harvests. My first encounter with Ribollita, specifically Ina Garten’s rendition, was on a particularly bleak November evening. The sky outside was the color of slate, and the wind howled with an almost mournful persistence. As I stirred the simmering pot, the aroma of sautéed vegetables, rich pancetta, and earthy beans began to fill my kitchen, a fragrant bulwark against the gloom. It felt less like making a meal and more like weaving a tapestry of warmth and sustenance, a dish designed not just to fill the stomach, but to nourish the soul. This isn’t just soup; it’s a hug in a bowl, a testament to the magic that happens when simple ingredients are coaxed into something extraordinary.

Recipe Overview

• Prep Time: Approximately 30 minutes (plus overnight soaking for beans)
• Cook Time: Approximately 2 hours 30 minutes
• Total Time: Approximately 3 hours (plus overnight soaking)
• Servings: 8–10
• Yield: A generous pot of hearty soup
• Dietary Type: Adaptable (contains pancetta and Parmesan, can be made vegetarian/vegan by omitting)

Ingredients

The beauty of Ribollita lies in its humble origins and its ability to transform leftovers into a luxurious meal. Ina’s recipe respects this tradition, calling for straightforward, quality ingredients that sing when brought together.

• 1/2 pound dried white beans, such as Great Northern or cannellini, soaked overnight and cooked until tender (about 1 teaspoon kosher salt added during the final 15 minutes of cooking)
• 1/4 cup olive oil, plus extra for drizzling
• 1/4 pound pancetta, large diced (or 1/4 pound smoked bacon if pancetta is unavailable)
• 2 cups chopped yellow onions (about 2 medium onions)
• 1 cup chopped carrot (about 3 medium carrots)
• 1 cup chopped celery (about 3 stalks)
• 3 tablespoons minced garlic (about 6 cloves)
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) can Italian plum tomatoes in puree, chopped
• 4 cups coarsely chopped savoy cabbage (optional, but highly recommended for authentic texture) or 4 cups shredded savoy cabbage
• 4 cups coarsely chopped kale
• 1/2 cup chopped fresh basil leaf
• 6 cups chicken stock, preferably homemade
• 4 cups sourdough bread cubes, crusts removed (stale bread is ideal for this)
• 1/2 cup freshly grated Parmesan cheese, for serving

Equipment Needed

While Ribollita is a rustic dish, a few key tools will make its preparation seamless:

• Large bowl (for soaking beans)
• Large pot or Dutch oven (for cooking beans)
• Large stockpot or Dutch oven (for the soup base)
• Food processor (fitted with a steel blade)
• Large measuring cup

Instructions

This is where the magic truly unfolds. Ribollita is a labor of love, and each step builds upon the last, creating layers of flavor and texture that are profoundly satisfying.

1. Prepare the Beans: Begin by soaking your dried beans. In a large bowl, cover the dried white beans with cold water, ensuring the water level is at least one inch above the beans. Cover the bowl with plastic wrap and refrigerate overnight. The next day, drain the soaked beans and place them in a large pot. Add 8 cups of fresh water and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes. After 45 minutes, add 1 teaspoon of kosher salt to the beans and continue to simmer, uncovered, for about 15 minutes more, or until the beans are tender. It’s crucial they are fully cooked and soft. Set the cooked beans aside, leaving them in their cooking liquid.

2. Build the Flavor Base: While the beans are simmering, move on to the soup’s aromatic foundation. 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, stirring occasionally, until it’s rendered and lightly browned. Next, add the chopped yellow onions to the pot and cook with the pancetta for another 7 to 10 minutes, stirring, until the onions become translucent and soft.

3. Introduce the Mirepoix and Aromatics: To the pot with the pancetta and onions, add the chopped carrot, chopped celery, minced garlic, 1 tablespoon of salt, the fresh ground black pepper, and the crushed red pepper flakes. Continue to cook over medium-low heat for another 7 to 10 minutes, stirring occasionally, until the vegetables are tender. This slow cooking allows the vegetables to soften and release their sweetness.

4. Incorporate the Greens and Tomatoes: Now it’s time to add the heartier elements of the soup. Stir in the chopped Italian plum tomatoes with their puree, the coarsely chopped savoy cabbage (if you’re using it), the coarsely chopped kale, and the chopped fresh basil leaf. Cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes. This step allows the cabbage to soften and the flavors to meld beautifully.

5. Bean Puree and Assembly: Drain the cooked beans, but importantly, reserve their cooking liquid. In the bowl of a food processor fitted with a steel blade, combine about half of the cooked beans with a little of their reserved cooking liquid. Puree until smooth. Add this bean puree to the stockpot along with the remaining whole beans.

6. Simmer and Develop: Pour the reserved bean cooking liquid into a large measuring cup. Add enough chicken stock to reach a total of 8 cups. Pour this liquid mixture into the soup pot. Bring the soup to a boil, then immediately reduce the heat to low. Let the soup simmer, uncovered, over low heat for 20 minutes. This simmering period is crucial for allowing all the flavors to deepen and meld together.

7. The Ribollita Transformation: The final, signature step of Ribollita is adding the bread. Add the sourdough bread cubes to the simmering soup. Continue to simmer for 10 more minutes, stirring gently. The bread will absorb the rich broth, thickening the soup and contributing its own delightful texture.

8. Season and Serve: Taste the Ribollita for seasoning. Adjust with more salt and pepper if needed. Ladle the hot soup into large bowls. Serve immediately, generously sprinkled with freshly grated Parmesan cheese and drizzled with a swirl of extra virgin olive oil.

Expert Tips & Tricks

• Bean Perfection: Ensure your dried beans are fully cooked before pureeing. Mushy beans create a creamier texture. If they’re still a bit firm, they’ll remain gritty. The 1 teaspoon of salt added towards the end of their cooking is key to softening them.
• Stale is Superior: For the bread cubes, using slightly stale sourdough is best. Fresh bread can become too mushy. Day-old crusty bread is ideal.
• The “Re-Boil”: The name “Ribollita” means “re-boiled” in Italian. This soup is famously even better the next day, as the flavors continue to deepen. Gently reheat it on the stovetop, and if it’s too thick, add a splash more stock or water.
• Vegetarian/Vegan Adaptation: To make this dish vegetarian or vegan, simply omit the pancetta (or bacon) and use vegetable stock instead of chicken stock. You can also omit the Parmesan cheese at serving or use a vegan alternative. The soup will still be incredibly flavorful and satisfying.
• Cabbage Choice: While savoy cabbage is traditional, regular green cabbage or even Napa cabbage can be used if savoy is unavailable. Chop it coarsely to ensure it doesn’t disappear entirely into the soup.

Serving & Storage Suggestions

Ribollita is a meal in itself, best served piping hot. The combination of tender beans, wilted greens, soft vegetables, and bread soaked in rich broth is a symphony of textures and flavors. A good quality extra virgin olive oil drizzled over the top just before serving adds a beautiful sheen and a peppery finish.

Leftovers are a true gift with Ribollita. Store any uneaten soup in an airtight container in the refrigerator for up to 3 to 4 days. When ready to reheat, gently warm it on the stovetop over low heat. If the soup has thickened considerably, add a splash of water or vegetable/chicken stock to loosen it to your desired consistency. Be patient; low and slow is the way to go to avoid scorching.

Nutritional Information

This hearty Tuscan soup is packed with fiber and nutrients, making it a wholesome and satisfying meal.

Nutrient	Amount per Serving (approximate)	% Daily Value
Calories	293 kcal	15%
Total Fat	11.3 g	14%
Saturated Fat	2.7 g	13%
Cholesterol	10.9 mg	4%
Sodium	395.5 mg	17%
Total Carbohydrate	34 g	12%
Dietary Fiber	6.5 g	23%
Total Sugars	6.2 g	12%
Protein	15.7 g	31%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. This estimate does not include the Parmesan cheese.

Variations & Substitutions

While Ina’s recipe is a classic, feel free to experiment:

• Bean Varieties: While cannellini and Great Northern are excellent choices, borlotti beans or even chickpeas could be used, though they will alter the traditional flavor profile slightly.
• Greens: Spinach can be used in place of or in addition to kale, though it will cook down much faster. Swiss chard is another robust option.
• Herbs: A sprig of fresh rosemary or thyme added with the vegetables can bring another layer of herbaceousness.
• Bread: While sourdough is preferred for its tang and structure, a good quality rustic white bread can also work.

FAQs

Q: Why is the soup called “Ribollita”?
A: “Ribollita” translates to “re-boiled” in Italian, referring to the tradition of reheating the leftover soup the next day, which is said to improve its flavor and texture.

Q: Can I use canned beans instead of dried?
A: Yes, you can use canned beans to save time. You’ll need about two 15-ounce cans of white beans, drained and rinsed. Add them in step 5.

Q: What kind of stock is best for Ribollita?
A: Homemade chicken stock offers the richest flavor, but a good quality store-bought chicken stock or even a flavorful vegetable stock (for a vegetarian version) will work well.

Q: Is the cabbage really optional?
A: While optional, cabbage is a key ingredient in traditional Ribollita, adding a distinct texture and subtle sweetness. It’s highly recommended for an authentic experience.

Q: How can I make this soup thicker if it’s too watery?
A: If your soup isn’t as thick as you’d like after simmering, you can mash a small portion of the beans against the side of the pot with your spoon, or remove a cup of soup, puree it in a blender, and stir it back in.

Final Thoughts

Ribollita is more than just a recipe; it’s an edible legacy, a dish that speaks to the enduring appeal of simple, honest food. Ina Garten’s masterful take on this Tuscan classic invites us into the kitchen to create something truly special, something that warms us from the inside out. It’s the kind of meal that fosters connection, perfect for sharing with loved ones on a chilly evening or for savoring as a comforting solo indulgence. The effort you put in will be rewarded tenfold in the rich, complex flavors that emerge. So gather your ingredients, embrace the process, and let the comforting embrace of Ribollita envelop you.