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



Ribbolita with Spiralized Carrots

Yields 4

15 minPrep Time

45 minCook Time

1 hrTotal Time

Save RecipeSave Recipe


  • 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
  • 1/4 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: 1/4 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


  1. Avatar Carly Williams
    That soup looks amazing!
  2. Yum!! That looks delicious. Thank you for sharing! Can't wait to check out the book :)
  3. This looks so yummy! I forget that carrots can be spiralized. Can't wait to try this out.
  4. Avatar Michele DeVinney
    I'm reading her memoir now and can't wait to get her cookbook!
  5. Avatar Kristina Gadbury
    This looks amazing!
  6. Andie's memoir was beautifully written and inspiring. I loved every word. I've been looking forward to the release of this cookbook for ages. (And this recipe looks fantastic!)
  7. This looks amazing!
  8. So excited to make this!!
  9. Looks great, can't wait to make this and others. Loved reading 'It was me all along'.
  10. Loved her memoir!
  11. Great giveaway. I loved her memoir. This tecipe looks amazing.
  12. I'm reading "It was me all along" now. I can relate so much more than I ever thought. Brilliant woman. Thanks for posting this!!
  13. Heard Andie's interview on Radio Cherry Bomb a few weeks ago and found her so inspiring! Can't wait to check out her recipes.
  14. I love Andie's story and would love to explore her recipes in her new book!
  15. This looks really good! I look forward to the book. I LOVED the first book Andie wrote and I've been reading her blog for awhile. She seems so down to earth and nice. I really identified with "It was me All Along". I'm so happy for her success.
  16. That looks really good; but I can't have kale, but I can substitute for that, I think.
  17. This soup would be perfect on a Sunday afternoon, curled up with this book!
  18. Looks hearty and delicious!
  19. Sounds so good!
  20. THANK YOU so much, Ali! I am so lucky to call you my friend! I love you <3
  21. I love your book and can't wait for the new one to come out! It is so inspiring to inspiralize!
  22. Looks delicious!
  23. Looks fantastic and I can almost smell it from here! Will have to make this ASAP!!!!
  24. I really enjoyed Andie's book and am anxious to see her cookbook too!
  25. I want that book now! Thanks for introducing me to it and for the inspiration for the carrots in the crisper...
  26. Can't wait to try this!
  27. Can't wait to try this recipe
  28. Looks delicious, I'll have to look for some large carrots now! :)
  29. I had never heard of Ribollita before. But this looks wonderful and I am going to the store at lunch to buy the ingredients I don't have so we can have it for dinner tonight!
  30. This looks delicious!
  31. Recently had Ribollita and was pleasantly surprised to see your version here. Can't wait to start cooking, so easy and tasty a dish awaits me. Thanks and the book would be a bonus win.
  32. Wow...I can't wait to make this...it looks so yummy!
  33. I can't wait to try this. I have been a health and fitness coach for years. I pride myself on healthy eating and meal planning and sharing with others. I love cooking and sharing my favorite recipes. Before I found your blog and your cookbook, I was BORED! It started showing in my life, my weight and my business :(. Now, I am in the kitchen constantly! Every day, trying something new and loving each thing I try of yours and sharing it all over the place. My husband (a no veggies guy) has liked everything I have had him try. This particular recipe, the Ribolitta, looks super yummy and I can't wait to give it a try :) Chea
  34. This looks amazing! Beautiful photos
  35. Loving the changes to the soup which make it #vegan but still #delicious. What a beautiful cookbook!
  36. I just discovered spiralizing and I love it! Made the Tikka Masala with spiralized butternut squash last night and it's delicious! Thank you
  37. Can't wait to try this!
  38. Looks amazing!
  39. OMG! I tasted my first ribollita last fall when I went to Italy for the first time and fell completely in love with it! I've been looking for a good recipe ever since... I might have just found it! ;-)
  40. This looks delicious! I can't wait to make it! Will definitely have to try this week.
  41. This looks SO GOOD!! A must try!
  42. Avatar Shannan Biddelman
    Looks real good!
  43. This looks so delicious!
  44. Will definitely be ordering Andie's book. Been a fan of her blog for a long time. Can't wait to try this recipe!
  45. After seeing your snaps of this yesterday, I can't wait to make it! I've been doing no meat March so your blog has been a huge help this month. I'm going back to seafood when the month ends (and likely never going as far as vegan) but I have a nice big list of recipes to try (including this one) now.
  46. Can't wait to try this!
  47. This soup I would definitely try as I have some big carrots from the garden!!
  48. Spiraling is new to me but I love it. I eat more veggies this way.
  49. This looks delicious! I need to find carrots big enough to spiralize. I just got my inspiralizer and it is awesome!
  50. Looks delicious!
  51. Love that motto!
  52. You have so many carrot recipes that look so good! I just wish I could find carrots big enough to spiralize!!
  53. I have never heard of ribollita but it looks tasty! It's going on my to-try list.
  54. Love your recipes. Can't wait to try this
  55. Really excited to check out recipes from Andie's cookbook and incorporate inspiralizing into them!
  56. 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! :)
  57. 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?
  58. I just got a spiralizer in January and can't wait to try this recipe!
  59. 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!
  60. Looks like a lovely book! Thanks for sharing, Ali. Will also look for her biography.
  61. This recipe looks amazing!
  62. Would love to win this cookbook! I love both of your blogs.
  63. Looking forward to it!
  64. 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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