Gluten-Free Ribollita
By the Gluten Free Recipes team ·
This hearty and comforting gluten-free Ribollita is a Tuscan-inspired vegetable and bean soup, thickened to a satisfying consistency. It features tender vegetables, savory protein, and a rich broth that warms you from the inside out.
At a glance: This medium soups and stews recipe yields 4 servings in about 55 minutes (10 min prep, 45 min cook). It uses 10 ingredients — including certified gluten-free chicken or vegetable stock, cooked cannellini beans, diced mirepoix — and walks through 4 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Ribollita: When preparing this soups and stews recipe, to prevent cross-contamination with gluten, always use clean utensils and cutting boards. Be particularly mindful of packaged ingredients like stock and canned tomatoes, as their production facilities may also process gluten-containing grains In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Ribollita: This recipe is naturally gluten-free by using certified gluten-free stock and thickening with cornstarch instead of gluten-containing grains. Ensure all canned goods and seasonings are also free from gluten.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup cooked cannellini beans (or other white beans), rinsed and drained
- 2 cups diced mirepoix (onion, carrots, celery)
- 1 medium potato, peeled and diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced mirepoix (onion, carrots, and celery) and sauté until the vegetables begin to soften and the onion becomes translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
Add the diced potato to the pot and stir to combine with the sautéed vegetables. Cook for an additional 3-4 minutes, allowing the potato to slightly soften and absorb some of the flavors.
- 3
Pour in the certified gluten-free stock and the can of diced tomatoes (with their juice). Add the rinsed and drained cannellini beans. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 25-30 minutes, or until the potatoes are tender and the flavors have melded together.
- 4
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour this slurry into the simmering soup while stirring continuously. Continue to simmer for another 5 minutes, stirring occasionally, until the soup has thickened to your desired consistency. Season generously with salt and black pepper to taste.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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