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Ribollita Soup (Tuscan Vegetable Soup)
WINE A LITTLE COOK ALOT19Ingredients
55Minutes
640Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup olive oil
- 1 yellow onion (large, diced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 4 garlic cloves (minced)
- 1 cup butternut squash (peeled and cubed)
- 2 potatoes (peeled and cubed, see recipe notes)
- 1 tsp. salt
- 1 tsp. pepper
- 1 Parmesan rind (optional)
- 14.5 oz. diced tomatoes
- 1 bay leaf
- 1 tsp. rosemary
- 1 tsp. thyme
- 32 oz. vegetable stock
- 4 cups kale (thick stems removed and roughly chopped, see recipe notes)
- 15.5 oz. cannellini beans (drained and rinsed)
- 4 oz. fresh Parmesan cheese (thinly sliced)
- 1 loaf crusty Italian bread (cut into cubes)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat350 |
| % DAILY VALUE |
| Total Fat39g60% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium2120mg88% |
| Potassium1530mg44% |
| Protein27g |
| Calories from Fat350 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber6g24% |
| Sugars10g |
| Vitamin A320% |
| Vitamin C180% |
| Calcium50% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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