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Ribollita - Tuscan Vegetable Soup
INSIDE THE RUSTIC KITCHEN14Ingredients
85Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups cannellini beans (dried)
- 2 sprigs rosemary
- 5 sage leaves
- 3 cloves garlic (peeled)
- 1 carrot
- 1 white onion
- 1 stalk celery
- 1 leek (sliced)
- 1 lb. cavolo nero
- 2 potatoes (medium sized, peeled and cut into cubes, around 560g/oz)
- 1 cup canned chopped tomatoes
- 5 cups vegetable stock
- 1 Tbsp. olive oil
- 7 oz. crusty bread
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1700mg71% |
| Potassium1690mg48% |
| Protein21g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate92g31% |
| Dietary Fiber11g44% |
| Sugars9g |
| Vitamin A440% |
| Vitamin C310% |
| Calcium35% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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