Ribollita Barefoot Contessa Ina Garten
Warm up with the comforting flavors of "Ribollita Barefoot Contessa Ina Garten," a classic Tuscan-inspired vegetable soup that's hearty, wholesome, and irresistibly satisfying. Packed with nourishing ingredients like kale, savoy cabbage, cannellini beans, and day-old ciabatta bread, this one-pot recipe is a masterclass in rustic Italian cooking. The rich tomato-infused broth is brought to life with fresh thyme and a touch of garlic, creating layers of depth in every spoonful. Ready in just over an hour, this dish is perfect for meal prep or cozy weeknight dinners. Don't forget a sprinkle of grated Parmesan on top for an extra touch of indulgence! Whether you're searching for a simple vegetarian soup, an authentic ribollita recipe, or Ina Garten-inspired comfort food, this dish delivers big on flavor and heartiness.
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Recipe Information
Ingredients
- 0.25 cup olive oil
- 2 medium yellow onion, chopped
- 4 medium carrots, peeled and diced
- 4 stalks celery stalks, diced
- 6 cloves garlic cloves, minced
- 1 28-ounce can canned diced tomatoes
- 1 bunch kale, chopped
- 0.5 head savoy cabbage, chopped
- 8 cups vegetable stock
- 2 15-ounce cans canned cannellini beans, drained and rinsed
- 1 teaspoon fresh thyme leaves
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 4 cups day-old ciabatta bread, cut into 1-inch cubes
- 0.5 cup Parmesan cheese, grated (optional)
Instructions
In a large heavy-bottomed soup pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onions, carrots, celery, and a pinch of salt. Sauté the vegetables for about 10 minutes until they are softened but not browned.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the canned diced tomatoes, along with their juices, and cook for 5 minutes, stirring occasionally.
Stir in the chopped kale and savoy cabbage, allowing them to wilt down slightly. This will take about 5 minutes.
Pour in the vegetable stock and bring the mixture to a boil. Reduce to a low simmer and cook for 20 minutes.
In the meantime, take one can of cannellini beans and blend them into a smooth puree using a blender or food processor. Add the bean puree to the soup along with the second can of whole beans.
Season the soup with fresh thyme leaves, salt, and black pepper, stirring everything together. Simmer for an additional 15 minutes.
Stir in the ciabatta bread cubes and let the soup cook for another 10 minutes until the bread absorbs some of the broth and thickens the soup.
Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2076 mg | 90% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 13.9 g | 49% | |
| Total Sugars | 13.2 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1392 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
