Ribollita Tuscan Soup

RECIPESPLUS
14Ingredients
90Minutes
450Calories

Ingredients

US|METRIC
  • 3 tablespoons olive oil
  • 3 medium carrots (sliced)
  • 2/3 pound potatoes (peeled and sliced)
  • 2 stalks celery (chopped)
  • 1/2 cabbage (medium, chopped)
  • 1/4 pound red lentils
  • 1 onion (medium, diced)
  • 1 clove garlic (finely chopped)
  • 13 1/2 ounces chopped tomatoes
  • 2 1/2 cups vegetable stock
  • 13 1/2 ounces cannellini beans (drained and rinsed)
  • 1/4 pound frozen peas
  • 3 thyme sprigs (fresh, plus extra leaves to garnish)
  • 6 slices day old bread
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    Directions

    1. Preheat the oven to 300°F. Heat the oil in a large pot and sauté the carrots, potatoes, celery and cabbage. Add the lentils, onion and garlic and sauté briefly. Stir in the tomatoes and stock, cover and simmer for 5 mins. Add the cannellini beans, peas and thyme and continue to simmer for 5-6 mins. Set aside to cool.
    2. Place alternating layers of bread and stew in a deep casserole dish or large ramekin. Bake for 30-40 mins. Serve garnished with thyme.
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    NutritionView More

    450Calories
    Sodium19% DV460mg
    Fat12% DV8g
    Protein45% DV23g
    Carbs25% DV74g
    Fiber108% DV27g
    Calories450Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium460mg19%
    Potassium1660mg47%
    Protein23g45%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate74g25%
    Dietary Fiber27g108%
    Sugars10g20%
    Vitamin A130%
    Vitamin C130%
    Calcium20%
    Iron35%

    * 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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