Ribollita with Spiralized Carrots

Ribollita with Spiralized Carrots

When I first flipped through my friend Andie’s cookbook, “Eating in the Middle“, I knew I was going to make this recipe.

Ribollita is a Tuscan soup that will make your kitchen smell like you’re in the middle of Italy and there are rolling vineyards just outside your window. Really.

I’m so excited to share this insanely delicious recipe from Andie’s new book – officially out today!

Ribollita with Spiralized Carrots

If you don’t know of Andie already, well, I’m happy to introduce you! Andie is most famously known for losing 135 pounds and keeping it off. Yes, 135 pounds. She wrote a NY Times bestselling memoir called “It Was Me All Along” that I almost cried through it was so dang good.

Aside from that, she runs a blog now called “Andie Mitchell” (previously Can You Stay for Dinner?) where she posts recipes, coffee talks, and shares her journey with food.

I’m proud to call her a friend and am even prouder to share a recipe from her cookbook “Eating in the Middle” which publishes today. I love Andie’s approach to cooking: mostly wholesome. This cookbook isn’t gluten-free, vegan, Paleo, but instead, a gentle guide to eating recipes with real ingredients and real flavor.

Ribollita with Spiralized Carrots

Which leads me to today’s recipe: ribollita. My gosh, is this good. You’re going to want to make this – either from my blog or straight from her gorgeous cookbook. Of course, to make it Inspiralized-appropriate:

  • I omitted the Parmesan cheese, but if you’re not vegan and eat dairy: add it! It adds an incredible amount of salty flavor (dare I say umami?)
  • Instead of starting off with cubed carrots, I saved them for the end and of course, made them spiralized
  • I used vegetable broth instead of chicken broth, again, because…. #vegan
  • I used canned beans, instead of dry beans (to save time!)

And of course, if you do make this recipe on your own, be sure to hashtag #inspiralized and #eatinginthemiddle!

Check out today’s Anchor podcast (2-minutes!) for #TonedTuesday, where I talk about sneaking in fitness throughout the day – without the gym!


Eating in the Middle by Andie Mitchell

Clarkson Potter is giving away one copy of Eating in the Middle to a lucky reader! To enter, use the widget below. Giveaway ends at 5:00pm EST on Thursday, March 31st. Open to US addresses only.

a Rafflecopter giveaway


4.9 from 10 reviews
Ribbolita with Spiralized Carrots
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1.5 stalks celery, chopped
  • 2 garlic cloves, minced
  • 1 (15-ounce) can crushed tomatoes
  • 4 cups low-sodium vegetable broth (use chicken if not vegan)
  • 1 bay leaf
  • 2 fresh sage leaves
  • 2 sprigs fresh thyme leaves
  • ¼ teaspoon freshly ground black pepper
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 3 cups chopped kale leaves (curly, lacinato, or Tuscan)
  • salt
  • 4 slices day-old crusty whole grain bread, roughly torn into 1-inch pieces (4 ounces total, about 2 cups)
  • 1 large carrot, peeled, Blade D, noodles trimmed
  • If not vegan: ¼ cup grated Parmesan cheese
  1. In a large pot, heat the oil over medium heat. Add the onions, and celery, and stir to coat the vegetables in the oil. Cook, stirring occasionally, until the vegetables are beginning to soften, 5-7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, broth, bay leaf, sage, thyme, and black pepper, increase the heat to medium-high, and bring to a simmer. Add the beans and kale, season with salt, cover the pot, reduce the heat to low, and simmer for 25 minutes. Uncover, stir in the carrot noodles and bread, and simmer for 5 more minutes.
  2. Ladle the soup into bowls and serve. If not vegan, Andie's original recipe calls for a garnish of parmesan cheese (see ingredients.)


ribollita with spiralized carrots

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  1. Love that motto!

  2. You have so many carrot recipes that look so good! I just wish I could find carrots big enough to spiralize!!

  3. I have never heard of ribollita but it looks tasty! It’s going on my to-try list.

  4. Love your recipes. Can’t wait to try this

  5. Really excited to check out recipes from Andie’s cookbook and incorporate inspiralizing into them!

  6. I’ve seen Andie’s cookbook featured on several blogs recently & all the recipes look wonderful! I’d love to add it to my collection, and your tweaks to this particular dish are really appealing. Thanks for the giveaway opportunity! :)

  7. Looks so good. I need to try this recipe soon! I have never spiralized carrots though before. Does anyone think its easy or difficult to do?

  8. I just got a spiralizer in January and can’t wait to try this recipe!

  9. What a wonderful addition to my cookbook collection – can’t wait to try this recipe. I love my Inspirializer and have already given 2 to family members (along with your first cookbook). Anxiously awaiting your new cookbook!

  10. Looks like a lovely book! Thanks for sharing, Ali. Will also look for her biography.

  11. This recipe looks amazing!

  12. Would love to win this cookbook! I love both of your blogs.

  13. Looking forward to it!

  14. Ali, thank you for sharing this recipe! I made it Sunday evening and loved the flavors. However, I struggled to find a carrot thick enough to spiralize between Trader Joe’s & Whole Foods. Any tips on where to find the best carrots for spiralizing?


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